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 cheese. Season with salt and pepper.

Cut the smoked salmon into small strips with scissors and arrange them on 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.

Enjoy hot or cold.

To finish, the number of tartlets will depend on the size of your molds and the size of the puff pastry. For a family version, tart format, modify the quantities using 3 eggs, 200 g of liquid cream, 4 slices of smoked salmon, and a whole pack of green asparagus tips (the amount for the cheese remains unchanged).