Burren Smoked Salmon Puff Pastry Tart

We owe this recipe to Easyfood Magazine and want to share it with you as a much needed comfort food in the colder days ahead.

Serves

2 People

Times

40 mins

1 x 240g sheet of puff pastry, defrosted

1 egg, whisked

4 tbsp mascarpone

2 tbsp pesto

125g asparagus, chopped into thirds

1/2 courgette (zucchini), chopped into bite-sized pieces

1 sprig of fresh dill, picked and chopped

1 tsp olive oil

1/4 tsp salt

1/4 tsp ground black pepper

100g smoked salmon, cut into thin strips

Preheat the oven to 200°C / 180°C fan / gas mark 6. Line a large baking tray with baking parchment. Add the sheet of puff pastry to the tray. Trim a 2cm strip from each side of the pastry.
Brush the edge of the remaining sheet of pastry with egg wash, then add each strip back on top, along the edge, trimming if needed. Using the back of a fork, press into the strips of pastry around the edge and prick the sheet of pastry.
Mix the mascarpone and pesto and spread in an even layer over the base sheet of pastry. Toss the asparagus, courgette, dill, oil, salt and pepper together and scatter in an even layer over the mascarpone.
Brush the edge of the pastry with the remaining egg wash. Bake for 15–20 minutes until the pastry is golden brown.
Then add the salmon evenly as the final topping. Bake for another 5 min.
Serve with your favourite side salad.