Smoked Salmon & Cream Cheese Tart

Smoked Salmon & Cream Cheese Tart

Serves: 4

Ingredients:

1 x 250g sheet ready-rolled puff pastry

1 egg, beaten (for egg wash)

1 tsp sesame seeds

½ tsp chilli flakes

½ tsp salt

1 tsp fresh chives, finely chopped

200g cream cheese

200g smoked salmon

½ small red onion, thinly sliced

2 tbsp capers

Fresh dill, for garnish

Zest of 1 lemon

Lemon wedges, to serve

Freshly ground black pepper

Method:

Preheat the oven to 200°C (392°F).

Prepare the pastry: Unroll the puff pastry onto a baking tray lined with parchment paper. Using a sharp knife, score a rectangle about 2.5 cm (1 inch) from the edges, cutting deep but not all the way through.

Season the edges: Brush the pastry border with the beaten egg and sprinkle with sesame seeds, chilli flakes, salt, and fresh chives.

Bake the pastry for 20 minutes or until golden, puffed, and crisp on the bottom.

Create the tart base: Once baked, use the back of a spoon to gently press down the inner rectangle, flattening it while keeping the edges raised.

Assemble the toppings: Spread the cream cheese evenly over the flattened centre. Layer with smoked salmon, red onion, capers, fresh dill, and lemon zest. Finish with a generous grind of black pepper.

Serve: Slice into portions and serve with lemon wedges.

Enjoy!