Smoked Salmon, Onion and Asparagus 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 and onion flakes. Arrange half the asparagus, in a single layer, over centre of each pastry sheet.

Step 3

Whisk sour cream, mustard and remaining egg in a small bowl and season. Spoon egg mixture into tart centres around asparagus. Bake for 10 minutes or until pastry is golden and egg mixture is just set.

Step 4

Transfer tarts to a serving board. Divide salmon, onion and dill between tarts. Cut into pieces. Serve with lemon wedges and rocket.

Ingredients:

150g Tassal Smoked Tassie Salmon, torn in half
2 sheets frozen puff pastry, partially thawed
2 free range eggs, lightly beaten
2 tbs sesame seeds
2 tsp onion flakes
2 bunches asparagus, trimmed
1/3 cup sour cream
1 tbs Dijon mustard
1/2 small red onion, thinly sliced
1/4 cup dill sprigs
Lemon wedges and rocket, to serve