SALMON & BEETROOT TART

SERVES 4 PREP 15 MINS COOK 20 MINS PER SERVE 3843kj COST $$$$$

Woman’s Day (Australia) - - Food to Love -

3 sheets frozen puff pas­try, thawed 125g cream cheese 1 egg, lightly beaten 100g feta, crum­bled 350g skin­less salmon fil­lets, 3cm pieces 250g vac­uum-packed cooked beetroot, wedges 1 bunch as­para­gus, finely sliced, blanched ½ cup red veined sor­rel

TOP­PING

1 cup frozen broad beans, blanched, peeled ½ cup frozen peas, blanched 2 tbsp creme fraiche 1 tbsp lemon juice

1 Pre­heat oven to hot, 200°C. Line a large oven tray with bak­ing pa­per.

2 Press two sheets pas­try on top of each other and press with a rolling pin. Fold third pas­try sheet in half and join the long side onto the other piece of pas­try (to make one large pas­try rec­tan­gle). Place on tray. Score a 2.5cm bor­der, then prick the mid­dle with a fork. Bake 10 mins.

3 In a bowl, com­bine cream cheese and egg with a fork. Stir feta. Sea­son.

4 TOP­PING In a bowl, com­bine all in­gre­di­ents. Sea­son. 5 Spread cream cheese mix­ture over base. Sprin­kle with top­ping salmon and beetroot. Bake 10 mins. 6 Fin­ish with as­para­gus and sor­rel leaves.

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