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Creamy salmon and asparagus tart recipe

1 rating

Creamy Philadelphia Garlic & Herbs soft cheese lines the base of this quick and simple salmon and asparagus tart. It's an ideal – and effort-free – lunch option that makes the most of fresh produce. See method

Serves 4
10 mins to prepare and 20 mins to cook
528 calories / serving

Ingredients

375g pack ready rolled lighter puff pastry
200g Philadelphia Garlic & Herbs
125g pack fine asparagus
2 salmon fillets from a 260g pack
120g bag mixed leaf salad

Perfect with:

Philadelphia Garlic & Herbs Soft Cheese Is made with milk and real cream and has a delicious fresh and creamy taste, and is packed with Garlic & Herbs

Each serving contains

Energy
2210kj
528kcal 26%
Fat
29g 42%
Saturates
11g 54%
Sugars
6g 7%
Salt
1.1g 19%

of the reference intake
Carbohydrate 39.1g Protein 26.4g Fibre 2.8g

Method

Preheat the oven to gas 7, 220°C, fan 200°C. Unroll a 375g pack Ready Rolled Lighter Puff Pastry on a large baking tray, keeping it on the paper provided. Score a 2.5cm border around the edge of the pastry and prick inside the border all over with a fork. Spread 200g creamy Philadelphia Garlic & Herbs onto the pastry, keeping within the border.
Top with a 125g pack Fine Asparagus and 2 Salmon Fillets from a 260g pack, skin removed and fish cut into 1cm-thick slices. Brush the border and the tops of the salmon and asparagus with a little olive oil; season. Bake for 20 mins until golden and crisp and the fish is cooked through.
Meanwhile, toss a 120g bag Mixed Leaf Salad with 1 tbsp olive oil. Serve with the tart.

See more Tart recipes