Quick Salmon and Goat’s Cheese Tart
This is Parker’s favourite, and the combo would work well on a pizza base too. Good for a picnic. Or if friends are over, make one big one and serve with salad. Again, if someone asks, ‘Is this your pastry?’ answer, ‘Yes.’ After all, it is. You bought it.
|375g pack||ready-rolled puff pastry sheet|
|4||large tomatoes, thinly sliced|
|100g||French goat’s cheese|
|300g||sliced smoked salmon|
|handful||of chopped chives|
Pre-heat the oven to 180°C (fan), 200°C, gas mark 6.
Line a roasting tray with baking paper. Unroll ‘your’ pastry on to the tray and cut to your preferred shape.
Scatter on the slices of tomato, then crumble the cheese over and finally arrange the salmon on top.
Pop in the oven, on the top shelf, for approximately 10–15 minutes for the
individual tarts, 25–30 for the big one, or until the pastry is golden. Use the paper to help you slide the tart on to a big wooden board.
To serve, just sprinkle with chopped chives.
Cook time: 15 minutes for the individual tarts, 30 minutes for the large