PEA, SMOKED SALMON AND DILL TART

This tart is really impressive looking but very simple to make. It would make a great al fresco summer lunch, or cut it up smaller for a canapé-sized nibble.  Using smoked salmon trimmings makes this recipe very economical.

Serves 4 as a light lunch, 8-10 as a canapé
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Approximate cost per lunch serving: £1.40
Approximate cost per canapé: £60p

Ingredients:

1 pack ready-rolled puff pastry
250g mascarpone cheese
2 tablespoons finely chopped dill
Juice of ½ a lemon
Salt and freshly ground black pepper to taste
200g pack of smoked salmon trimmings
100g cooked peas (approx 200g unshelled)

Method:

1.    Preheat the oven to 220°C/gas mark 6

2.    Unroll the puff pastry and cut down the length into 2 pieces. Lightly score a line 1 cm round the edge of each piece.

3.    Mix the mascarpone with the dill and lemon juice and season well with salt and pepper. Spread over the pastry, taking care to keep the mixture within the scored edge.

4.    Cut the smoked salmon into ribbons and arrange with the peas over the top of the herby mascarpone, pushing them lightly into cheese. It doesn’t want to look too regimented, more of an artful scattering. Bake in the oven for about 15-20 minute until the pastry is crisp and golden.

5.    Sprinkle with a little extra dill and cut into slices. Serve with some peppery leaves like rocket or watercress.

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