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Easy smoked salmon and asparagus tart

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Serve up this smoked salmon and asparagus tart for an easy lunch or dinner option. Packed with flavour, it's bound to be a hit on any table.

  • Serves4
  • Cook time45 minutes
  • Prep time25 minutes, + 10 mins standing time


  • 2 sheets frozen ready-rolled shortcrust pastry, just thawed
  • 150g pkt Coles Beechwood Smoked Salmon
  • 1 bunch asparagus, woody ends trimmed
  • 1 spring onion, thinly sliced
  • ⅓ cup (40g) grated cheddar
  • 1 tbsp dill sprigs
  • 3 Coles Australian Free Range Eggs
  • ¾ cup (180ml) pure cream
  • ½ small fennel, thinly sliced
  • 1 Lebanese cucumber, peeled into ribbons
  • 2 tbsp white wine vinegar
  • 1 tsp caster sugar
  • ¼ cup flat-leaf parsley leaves
  • 1 tbsp dill sprigs, extra

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 200°C. Lightly grease and line the base and sides of an 11cm x 33cm rectangular tart pan with removable base with the pastry. Place on a baking tray. Prick the pastry base all over with a fork. Line with baking paper and fill with pastry weights or rice. Bake for 5 mins. Remove paper and weights or rice. Bake for a further 8 mins or until light golden and just crisp. Reduce oven to 180°C.
  2. Step 2

    Arrange the salmon, asparagus, spring onion, cheddar and dill over the pastry case. Lightly whisk the eggs and cream in a jug. Season. Pour the egg mixture over the salmon mixture in the pastry case. Bake for 30 mins or until set.
  3. Step 3

    Meanwhile, combine the fennel, cucumber, vinegar and sugar in a bowl. Set aside for 10 mins or until vegetables soften. Drain. Place in a bowl with the parsley and extra dill and toss to combine.
  4. Step 4

    Arrange the fennel mixture over the tart. Season to serve.