A savory take on puff pastry, Smoked Salmon-Asparagus Tarts are perfect for any meal, from a light and flaky replacement for your favorite lox-topped everything bagel in the morning to a colorful appetizer for guests or family. The rectangular shape shows of layers of gorgeous lamination, and people will think you spent all day making them—but don’t worry, your secret is safe with us. For more rough puff recipes, get our March/April 2021 issue!
Smoker Salmon-Asparagus Tarts
Makes 8 pastries
- 2¼ cups (281 grams) all-purpose flour
- 1¼ cups (284 grams) cold unsalted butter, cubed
- 2¼ teaspoons (6 grams) kosher salt, divided
- ½ cup (120 grams) ice water
- 8 ounces (226 grams) cream cheese, softened
- ¼ cup (24 grams) finely shredded Parmesan cheese
- 1 large egg yolk (19 grams)
- 2 tablespoons (2 grams) chopped fresh dill
- ½ teaspoon (1 gram) garlic powder 40 (3½-inch-long) spears (140 to 160 grams) trimmed medium fresh asparagus
- 1 large egg (50 grams), lightly beaten
- Everything bagel seasoning, for sprinkling
- 4 ounces (113 grams) thinly sliced smoked salmon
- Pickled Red Onion (recipe follows)
- In the bowl of a stand mixer fitted with the paddle attachment, beat flour, cold butter, and 2 teaspoons (6 grams) salt at low speed just until butter is coated with flour. With mixer on low speed, add ½ cup (120 grams) ice water in a slow, steady stream, beating just until dough comes together, about 1 minute. (There will still be large pieces of butter.) On a lightly floured surface, shape dough into a 6-inch square. Wrap in plastic wrap; refrigerate for 30 minutes.
- On a lightly floured surface, roll dough into a 15×8-inch rectangle, lightly flouring surface and top of dough as needed. Fold dough into thirds, like a letter. Rotate dough 90 degrees; roll into a 15×8-inch rectangle, and fold into thirds, like a letter. Repeat procedure once. Wrap dough in plastic wrap, and refrigerate for at least 1 hour. (See Note.)
- Preheat oven to 400°F (200°C). Line 2 rimmed baking sheets with parchment paper.
- In a medium bowl, stir together cream cheese, Parmesan, egg yolk, dill, garlic powder, and remaining ¼ teaspoon salt until well combined.
- On a lightly floured surface, roll dough into a 17×10½-inch rectangle. Trim edges to create a 16×10-inch rectangle. Cut rectangle in half lengthwise to create 2 (16×5-inch) rectangles; cut each half into 4 (5×4-inch) rectangles. Using the tip of a small, sharp knife, score a ¾-inch border within each rectangle. Gently transfer dough rectangles to prepared pans, spacing at least 1 inch apart. Freeze for 15 minutes.
- Divide cream cheese mixture among dough rectangles (about 2 tablespoons [about 30 grams] each), spreading evenly within scored border; top each with 5 asparagus spears 05 to 20 grams). Brush exposed borders with egg. Sprinkle with everything bagel seasoning.
- Bake for 10 minutes. Reduce oven temperature to 375°F (190°C), and bake until puffed and golden brown, 6 to 10 minutes. Let cool on pans for 5 minutes. Top with smoked salmon and Pickled Red Onion.
Rough puff pastry dough refrigerated for longer time spans may need to stand at room temperature until slightly softened, 10 to 20 minutes, before rolling.
Pickled Red Onion
Makes ⅓ cup
- ½ cup (66 grams) ¼-inch-sliced red onion
- ½ cup (120 grams) white wine vinegar
- ½ cup (120 grams) water
- 3 tablespoons (36 grams) granulated sugar
- 2 teaspoons (6 grams) kosher salt
- ½ teaspoon coriander seeds (optional)
- In a small heatproof bowl, place onion.
- In a small saucepan, combine vinegar, ½ cup (120 grams) water, sugar, salt, and coriander seeds (if using). Bring to a boil over medium-high heat; cook, stirring occasionally, for 2 minutes. Remove from heat, and pour over onion. Let cool for 30 minutes; refrigerate until ready to use. (Can be made 1 day ahead and refrigerated in an airtight container.)
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