Smoked Salmon Tart

METHOD

Step 1

Preheat oven to 220°C/200°C fan-forced. Line 2 large baking trays with baking paper. Place 1 pastry sheet onto each tray. Cut (without cutting right through) a 2cm border around edge of each sheet and using a fork, prick all over centre. Bake for 8 minutes or until puffed and just starting to brown.

Step 2

Remove from oven. Carefully re-cut borders, without cutting right through. Press down on pastry centres to flatten. Brush borders with a little egg, then sprinkle each with combined sesame seeds.

Step 3

Spread cream cheese across the pastry, layers of Tassal smoked salmon. Sprinkle salt, pepper and red onion. Enjoy!

Ingredients:

150g Tassal smoked salmon
1 sheet butter puff pastry, just thawed
120g spreadable cream cheese
Picked red onion
1 tablespoon extra-virgin olive oil
Lemon wedges and herbs, to serve