The perfect recipe after a busy bank holiday weekend, using delicious in season asparagus, goat's cheese and smoked salmon!
1 tub creme fraiche
puff pastry sheet
1 tbsp dijon mustard
100g smoked salmon
35g goats cheese
1 tbsp fresh dill
50g cheddar cheese, grated
6 spring onions, chopped
Preheat oven to 180 degrees. Blanch 150g fine asparagus spears for 2 minutes in salted boiling water, Drain and set aside.
Place your puff pastry sheet in a 27cm x 19cm tin / tray.
In a bowl, combine the egg, creme fraiche, dijon mustard and grated cheddar cheese. Beat until smooth.
Take the mixture and add into the prepared pastry tray. Add the asparagus, chopped spring onions and fresh dill. Season to taste.
Place the tray into the oven and bake for 20 minutes until pale golden.
Take out the oven and add the slices of smoked salmon to the tart. Break some small pieces of goats cheese and sprinkle across the top of the tart. Bake for another 5 minutes.
Remove from the oven and allow to cool slightly before you serve.