Puffed Pastry Tarts or Asparagus, salmon and egg tarts

 

These wonderful puffed pastry tarts were inspired by the cover page recipe on Hannaford's Fresh this spring. The recipe found HERE was the basis for our nice spring dinner soon after Easter.You have to prep the dough in advance and refrigerate before using so plan ahead. You also can keep the prepared dough ( (steps 1 through 4) at room temperature for up to 4 hours or refrigerate for up to 1 day.

Ingredients - but also additional suggestions. 

1 (12-oz.) container plain whipped cream cheese

2 Tbsp. minced fresh chives

2 sheets puff pastry (about 1 lb.), thawed

2 1/2 lb. small to medium asparagus spears

9 medium eggs

Salt and pepper

8 oz. thinly sliced smoked salmon

1/4 cup chopped fresh dill

Other topping options we did:

goat cheese
pickled red onions

sliced carrots (I used lacto-fermented ginger carrot slices) 

sliced tomato

Process:

1. On a lightly floured surface, cut each pastry sheet into quarters. Roll each piece into a 6x6" square, then trim with a paring knife to create even edges. Using the paring knife, score a 1" border around each square, being careful not to cut through dough.

2. Working one at a time, pierce area inside the border of each square all over with a fork. Transfer squares to two parchment-lined baking sheets and refrigerate until ready to assemble.

3. When ready to assemble,  Place racks in upper-middle and lower-middle of oven and heat to 400. 

4. Mix together cream cheese and chives in a small bowl and set aside. 

5. Cut asparagus into 4"-long spears. 

6. Beat 1 egg and brush along the border of each square.

7. Working inside the border, spread 3 tablespoons cream cheese mixture in an even layer.

8. Arrange asparagus side by side on top of cream cheese, alternating the direction of the tips.

9.  Season with salt and pepper and bake until pastry edges are golden and puffed, 10 to 12 minutes.

10. Remove baking sheets from oven. Gently push centers of tarts down with the back of a spoon, then crack eggs into each indent. 

11.  Return to oven and bake until egg whites are just set, 12 to 14 minutes, switching and rotating baking sheets halfway through. Top evenly with salmon and dill and serve immediately.