SALMON & BEETROOT TART

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

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.