Smoked Salmon, Pesto and Asparagus Tart

METHOD

Step 1

Preheat oven 200°C. Line a baking tray with baking paper.

Step 2

Transfer sheet of puff pastry to the lined baking tray. With a sharp knife, lightly score a border 1 cm in from the edges of the pastry. Spread the cream cheese within the scored border and then top with the asparagus. Brush with olive oil and season with sea-salt and freshly ground black pepper. Bake in oven for 20 minutes or until pastry is golden.

Step 3

Transfer cooked tart to a serving board; drizzle with pesto and top with the smoked salmon. Serve with lemon wedges and a green salad.

Ingredients:

150g Tassal smoked salmon
1 sheet butter puff pastry, just thawed
120g spreadable cream cheese
1 bunch asparagus, trimmed
1 tablespoon extra-virgin olive oil
2 tablespoons pesto
Lemon wedges and green salad, to serve