Tom Daley’s Asparagus, Salmon and Egg Tart

Smoked Salmon and egg tart
Credit: British Lion eggs, made in collaboration with Olympic Diver, Tom Daley

Great to share this Jubilee bank holiday weekend, your guests will love this puff pastry delight, spread with cream cheese and topped with boiled eggs, seasonal British asparagus and smoked salmon. It’s a perfect dish for easy entertaining!

Makes: 15 squares
Preparation time: 10min, plus 10min cooling time
Cooking time: 20min

  1. Preheat the oven to 220°C, Fan Oven 200°C, Gas Mark 7. Unroll the puff pastry sheet and place on its paper onto a baking tray. Using a sharp, small knife cut a 1.5cm border around the edges (making sure not to cut all the way through). Prick the inside of the pastry all over with a fork.
  2. Place into the oven and bake for 20min, until golden and puffed. Remove from the oven and using a spoon carefully push the inside of the pastry back down. Leave to cool for 10min.
  3. Meanwhile, bring a medium pan of water to the boil and add the eggs. Boil for 7min then drain under cold water to cool. Peel and cut into quarters.
  4. Add the asparagus to the boiling water along with a generous pinch of salt and cook for 5-7min until soft, but still with a little bite. Drain under cold water to cool and set aside.
  5. Spread the inside of the pastry with the cream cheese. Top with the asparagus spears, smoked salmon and quartered eggs. Season lightly with salt and pepper and sprinkle over the chives. Cut into 15 squares to serve.

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May 28 issue cover