Puff pastry tart with smoked salmon and burrata

Butterdejstærte med røget laks og burrata - Tærte opskrift

Puff pastry tart with smoked salmon and burrata

Recipe for puff pastry tart with salmon and burrata.

Course Lunch, Main course, Side dish

Cuisine Danish

Nøgleord Puff pastry, Puff pastry tart, Tart

Total Time 30

Servings people

Calories 278kcal

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

Instructions

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.

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