Smoker Salmon-Asparagus Tarts
 
Makes 8 pastries
Ingredients
  • 2¼ cups (281 grams) all-purpose flour
  • 1¼ cups (284 grams) cold unsalted butter, cubed
  • 2¼ teaspoons (6 grams) kosher salt, divided
  • ½ cup (120 grams) ice water
  • 8 ounces (226 grams) cream cheese, softened
  • ¼ cup (24 grams) finely shredded Parmesan cheese
  • 1 large egg yolk (19 grams)
  • 2 tablespoons (2 grams) chopped fresh dill
  • ½ teaspoon (1 gram) garlic powder 40 (3½-inch-long) spears (140 to 160 grams) trimmed medium fresh asparagus
  • 1 large egg (50 grams), lightly beaten
  • Everything bagel seasoning, for sprinkling
  • 4 ounces (113 grams) thinly sliced smoked salmon
  • Pickled Red Onion (recipe follows)
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat flour, cold butter, and 2 teaspoons (6 grams) salt at low speed just until butter is coated with flour. With mixer on low speed, add ½ cup (120 grams) ice water in a slow, steady stream, beating just until dough comes together, about 1 minute. (There will still be large pieces of butter.) On a lightly floured surface, shape dough into a 6-inch square. Wrap in plastic wrap; refrigerate for 30 minutes.
  2. On a lightly floured surface, roll dough into a 15×8-inch rectangle, lightly flouring surface and top of dough as needed. Fold dough into thirds, like a letter. Rotate dough 90 degrees; roll into a 15×8-inch rectangle, and fold into thirds, like a letter. Repeat procedure once. Wrap dough in plastic wrap, and refrigerate for at least 1 hour. (See Note.)
  3. Preheat oven to 400°F (200°C). Line 2 rimmed baking sheets with parchment paper.
  4. In a medium bowl, stir together cream cheese, Parmesan, egg yolk, dill, garlic powder, and remaining ¼ teaspoon salt until well combined.
  5. On a lightly floured surface, roll dough into a 17×10½-inch rectangle. Trim edges to create a 16×10-inch rectangle. Cut rectangle in half lengthwise to create 2 (16×5-inch) rectangles; cut each half into 4 (5×4-inch) rectangles. Using the tip of a small, sharp knife, score a ¾-inch border within each rectangle. Gently transfer dough rectangles to prepared pans, spacing at least 1 inch apart. Freeze for 15 minutes.
  6. Divide cream cheese mixture among dough rectangles (about 2 tablespoons [about 30 grams] each), spreading evenly within scored border; top each with 5 asparagus spears 05 to 20 grams). Brush exposed borders with egg. Sprinkle with everything bagel seasoning.
  7. Bake for 10 minutes. Reduce oven temperature to 375°F (190°C), and bake until puffed and golden brown, 6 to 10 minutes. Let cool on pans for 5 minutes. Top with smoked salmon and Pickled Red Onion.
Notes
Rough puff pastry dough refrigerated for longer time spans may need to stand at room temperature until slightly softened, 10 to 20 minutes, before rolling.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/smoked-salmon-asparagus-tarts/