Smoked salmon tart
- 375g Asda ready rolled puff pastry
- 1 egg yolk
- 200g frozen peas
- 200g frozen broad beans
- 160g asparagus, stalks removed
- 155g mange tout, roughly chopped into quarters
- 300g full fat crème fraiche
- 25g fresh chives, sliced
- 2x 120g Extra special smoked salmon cut into thin slices
Preheat the oven to 220C/200C Fan/gas 7.
Unroll the pastry and place onto a baking sheet. Cut a 1cm edge 1/2 of the way through, around the edge. Prick the centre with the knife, brush the edges with egg yolk and bake for 15-20 minutes until deep golden brown, cool.
Blanch the asparagus, beans and peas for 3 minutes, add the mange tout and cook for another minute.
While the veg is cooking gently press down the centre of the pastry with your fingers. Use a palette knife to remove some of the top layer of pastry flakes.
In a large bowl mix the vegetables and crème fraiche together, seasoning with black pepper. Add 2/3 of the chopped salmon to the mix and spread over the pastry. Top with the remaining smoked salmon and chopped chives and serve.