A puff pastry tart with salmon, potatoes and burrata – incredibly easy to make and ready in under 30 minutes.
Puff pastry tart with salmon and burrata – plenty of fresh herbs, asparagus and lemon zest. It is fresh and light, and perfect for lunch or dinner – or as part of a tapas spread or buffet.
The pastry base is baked with a generous layer of full-fat crème fraîche and thin slices of potato, then topped with slices of smoked salmon, fresh green asparagus, creamy burrata, shallot and plenty of greens.
You can serve the tart straight away, or keep it in the fridge, where it stays nice and crisp.
As it has fish on it, though, I would recommend making it on the day – but by all means a few hours before you plan to serve it.
Puff pastry tart with smoked salmon and burrata
Recipe for puff pastry tart with salmon and burrata.
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Ingredients
- 1 roll ready-rolled puff pastry
- 200 g crème fraîche (38% fat) full-fat
- 2 medium potatoes
- 100 g smoked salmon, thinly sliced
- 1 burrata or buffalo mozzarella
- 4-8 fresh green asparagus spears
- 1 shallot, finely sliced
- 1/2 lemon, finely grated zest only
- Fresh herbs or microgreens
- Salt and pepper
- Sesame seeds for the border optional
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Method
- Lay the puff pastry on a sheet of baking parchment. Using a knife, score a line about 2 cm in from the edge all the way round – not deep, just a light score mark.
- Brush the border with a little oil or beaten egg, sprinkle with sesame seeds and bake the pastry in a preheated conventional oven (top and bottom heat) at 200°C for 10 min.
- Cut the potatoes into thin slices – ideally on a mandoline so they are all the same thickness.
- Spread the crème fraîche over the slightly cooled pastry base. Spread it with the back of a spoon, and avoid lifting the spoon too much so you don’t pull the pastry up with it. Use gentle strokes, spreading right out to the border you scored in the pastry.You can dip the spoon in boiling water as you go – it makes spreading the crème fraîche much easier.
- Season with salt and pepper, and lay the potato slices on top. Return the tart to the oven for a further 10-14 min. – still at 200°C.
- Pour boiling water over the asparagus – leave it to stand for about 3 minutes, then rinse in cold water.If your asparagus spears are thin (like the ones in the video), leave them whole – if they are thick, cut them in half across the middle.
- Arrange the asparagus pieces on the slightly cooled tart base, then top with smoked salmon, burrata, shallot and plenty of fresh herbs/microgreens.*I used fresh pea shoots and microgreens.
- Sprinkle with finely grated lemon zest and freshly ground pepper, and serve the tart straight away.*The tart can also be served cold. It keeps its crispness well after a spell in the fridge – so it can easily be made earlier in the day.
Nutrition
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Virkelig lækker opskrift, smager skønt 🙂 Vi gav den lige 5 minutter mere pga.kartoflerne.
Alle ovne er jo ikke ens. Tak for alle de gode opskrifter.
Hej Dorte
Tusind tak for din dejlige besked, hvor er det skønt at høre:)
Warm wishes, Dianna
Hvis jeg gerne vil prøve at lave tærten, og det vil passe bedst at jeg laver den tidligere på dagen, også servere den kold – laver man den så helt færdig og sætter på køl? Eller er der noget i processen der er bedre at vente med?
Hej Mia
Selve tærte med fyldet der skal i ovnen, laver du blot som beskrevet i opskriften – bager den helt færdigt og køler helt ned.
Derefter kan du toppe med “det kolde fyld”, og sagtens sætte på køl igen til den skal serveres senere.
Warm wishes, Dianna
Hej
Hvor mange personer er ( Laks) butterdejstærten til
Skal serveres i sammenhæng med tapas
Hej Yvonne
Hvis der er flere andre tapasretter vil jeg sige der er til 8 personer
Warm wishes, Dianna
Kan jeg formode kartoflerne er kogte?
Hej Helle
Kartoflerne er rå, og skåret ultra tyndt – så de når fint at blive tilberedt 🙂
Warm wishes, Dianna
Vi er fuldstændig vilde med denne skønneste butterdejstærte. Og det er ALLE vores gæster også. Og hvor er den nem. HVIS jeg nu ikke kan opstøve grønne asparges, hvad gør jeg så? Ps. Jeg bruger min røde skovsyre med gule blomster eller min blomsterkarse som pynt. Den bliver så festlig at se på, og smagen er vidunderlig.
Hej Dorte
Det er jeg virkelig glad for at høre, tusind tak 🙂
De grøne asparges kan f.eks. erstattes af broccoliasparges, eller endda små stykker broccoli. Noget de giver lidt “knas” til tærten 🙂
Warm wishes, Dianna