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Smoked Salmon and Gouda Pesto Tarts

BT Calgary | posted Tuesday, Dec 5th, 2017

Fresh asparagus adds a nice pop of colour and is a classic pairing for smoked salmon in these savoury brunch tarts, but you can leave it out if you can’t find it. It’s best to thaw the puff pastry in the fridge overnight – if the sheet becomes sticky while you’re working with it, simply pop it back in the fridge for a few minutes to firm up.

 

Makes: 4 servings                                                           

Prep time: 25 minutes

Cook time: 20 minutes

Ready in: 40 minutes                                    

Difficulty Level: Easy

 

Per serving: 440 calories, fat 28 g (11 g of which is saturated), sodium 800 mg, carbohydrate 27 g, fibre 2 g, sugars 2 g, protein 21 g

 

INGREDIENTS                                                                                                                                                                                   

  • Half pkg (450 g pkg) frozen PC® Butter Puff Pastry (1 sheet), thawed
  • 2 tbsp (25 mL) PC® Splendido Basil Pesto
  • 3/4 cup (175 mL) shredded PC® Gouda Cheese Block
  • 5 spears asparagus (about 1/4 lb/115 g), trimmed and thinly sliced on diagonal
  • 3 large eggs
  • Half pkg (300 g pkg) PC® Double Smoked Oak-Smoked Long-Sliced Scottish Atlantic Salmon (about 6 slices), thawed and halved lengthwise
  • 1 tbsp (15 mL) chopped fresh dill
  • 1 tsp (5 mL) grated lemon zest
  • 1/4 tsp (1 mL) freshly ground black pepper

 

DIRECTIONS                                                                                                                                                                                      

  1. Preheat oven to 400°F (200°C). Unroll pastry; cut into quarters. Arrange, 3 inches (8 cm) apart, on parchment paper-lined large baking sheet.
  2. Spread pesto over top of pastry, dividing evenly. Sprinkle with cheese and asparagus, dividing evenly. Bake until pastry is puffed and golden and cheese is melted, 20 to 22 minutes.
  3. Meanwhile, place eggs in small saucepan; add enough cold water to cover by at least 1 inch (2.5 cm). Bring to a boil; cook 5 minutes. Transfer eggs with slotted spoon to bowl of ice water. Let chill 5 minutes. Peel under cold running water. Coarsely chop.
  4. Transfer pastry to large serving platter. Loosely roll up and twist salmon; arrange over pastry, dividing evenly. Sprinkle with eggs, dill, lemon zest and pepper, dividing evenly.

 

Chef’s Tip: To enjoy as an appetizer, omit the eggs and cut each piece into quarters before serving.

 

Excellent source of folate.

Good source of iron.

Source of omega-3 polyunsaturated fatty acids