Recipe for Asparagus, Goat Cheese, and Salmon Tartlets

Preheat the oven to 160°C (320°F).

Roll out the dough into 6 tartlet molds and prick it with a fork.

Whisk the eggs with the liquid cream and fresh goat cheese. Season with salt and pepper.

Cut the smoked salmon into small strips using scissors and arrange them on top of the tart pastry.

Pour over the salmon in the tartlets the cream/egg/cheese mixture, add the asparagus tips cut in half crosswise and bake for 30 minutes at 160°C.

Serve hot or cold.

To finish Tip: The number of tartlets will depend on the size of your molds and the size of the puff pastry. For a family-sized version, in tart format, adjust the quantities by using 3 eggs, 200g of liquid cream, 4 slices of smoked salmon, and a whole packet of green asparagus tips (the quantity for the cheese remains unchanged).