Spring special:"Aspargus and salmon tart"

Spring came, and there is much to do outside. Gardening, planting flowers, take these days that are nice and the heat is not overwhelming yet. It is asparagus season, also I saw the first peaches and plums. Mainly the asparagus are very good this year and not resist the temptation to buy some. As I said there is plenty to do outside and little spare time to devote to cook. So I thought that nothing is more practical to make a savory tart. I had a bit of salmon in the fridge and combine with asparagus. The flavors are fresh and can be eaten cold too, if their abundance for the next day which I doubt,cos' the tart is actually delicious!

This post is my entry for Meeta’s Monthly Mingle. This time the theme of the event is brunch and this tart sounds perfect for a  bright  Sunday brunch

 

Ingredients 1 sheet of frozen puff pastry  200g fresh asparagus 100 g salmon  200 ml (about 1 cup) heavy cream  1 tbsp dill 3 large eggs 1/2 lemon zest Salt and peppers

Method Preheat oven to 350 degrees On a floured surface roll out dough into a rectangle.Using a knife, lightly score the edges of the rectangle and using a fork pierce the inside of the rectangle several times (this will prevent the tart from puffing up all over). Bake for 15 minutes. While tart bake.Snap the hard ends off the asparagus; discard. Blanch the asparagus for a few seconds. Drain asparagus and rinse under cold running water; drain well. Cut the salmon and pour over the precooked tart,sprinkle with dill and sea salt.Pour over yhis the asparagus Whisk eggs and heavy cream seasoning and mix well with salt pepper and lemon zest. Spoon over filling and bake about 20minutes