Using a ready rolled puff pastry sheet is a brilliant kitchen hack. You just need to slice the salmon and asparagus, quickly assemble the tart and let the oven look after the rest!
Prep
10 min
Cook
25 min
Serves
4
Difficulty
Easy
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Ingredients
gluten free puff pastry 320 g
salmon 2 ¼ (sliced)
asparagus 7 (sliced)
mild cheddar cheese 40 g (grated)
green pesto 60 g
rocket 1 handful
olive oil dash
Method
Preheat the oven to 200°C/180°C fan/gas mark 6. Take the pastry out of the fridge. To make this recipe gluten free just use gluten free puff pastry
Remove the skin and slice the salmon into small bite sized pieces. Slice the asparagus in half lengthways. Grate the cheddar (you could swap this for vegan cheese)
Roll out the pastry onto the sheet of baking paper it comes in and place on a baking tray. Using a sharp knife, score a 1cm border all the way around. Making sure you don’t go all the way through to the base
Spread the pesto all over the pastry, working inside the border. Scatter the cheese, asparagus and salmon on top. Sprinkle a little pepper on top
Lightly brush the edges with a dash of olive oil. Bake in the oven for 25 minutes, until the pastry and salmon are cooked through
Leave to cool for a few minutes before topping with the rocket and slicing. Serve up and enjoy!
