Asparagus Tart with Salmon

Ingredients

• 300 g frozen puff pastry sheets
• 250 g white asparagus
• 250 g green asparagus
• 1 tsp sugar
• 200 g Salmon fillet
• 1 bunch dill
• 1 bunch parsley
• 0.5 lemon (juice)
• Salt
• Pepper
• 3 eggs
• 100 g whipping cream
• 100 g crème fraîche

Instructions

1. 1.

   Let the puff pastry sheets thaw. Peel the lower third of the green asparagus and trim the ends. Completely peel the white asparagus, removing woody tips. Wash both varieties and cut into about 4 cm pieces.

2. 2.

   Boil plenty of salted water with sugar and cook the white asparagus for about 5 minutes. Then add the green asparagus and simmer for another 3 minutes. Remove the asparagus from the broth and drain. Preheat the oven to 180°C (356°F) with upper and lower heat.

3. 3.

   Wash and finely chop the herbs. Rinse the salmon fillet, pat dry, and cut into narrow strips. Drizzle with lemon juice and season with pepper, salt, and herbs. Whisk together cream, crème fraîche, and eggs; season with salt and pepper.

4. 4.

   Roll out the puff pastry on a floured work surface and place it in a 26 cm (10 in) diameter tart pan. Evenly distribute asparagus and salmon over the dough and pour the egg mixture over them.

5. 5.

   Bake the quiche for about 30 minutes on the middle rack until golden yellow.