Method
Heat the oven to 200°C/180°C fan/gas 6. Unroll the puff pastry on its paper and put on a baking tray. Spoon all of the cream cheese into a mixing bowl, stir a little to soften, then gently stir in the Wild Garlic Sauce and a pinch of sea salt flakes until combined.
Using the tip of a small sharp knife, score a border 1.5cm from the edge of the pastry. Spread the cream cheese mixture inside the border. Top with the asparagus, peas (defrosted if frozen) and bake on the middle shelf of the oven for 20 minutes until the edges of the tart are golden brown and puffed up.
Remove from the oven and flake over the hot-smoked salmon, and return to the oven to bake for a further 5 minutes.
Top with a handful of watercress and drizzle over a little extra Wild Garlic Sauce to serve.
Ingredients
Serves: 4
- 320g Sheet of ready-rolled all-butter puff pastry
- 180g Cream cheese
- 4 tbsp Tracklements Wild Garlic Sauce
- Pinch of sea salt flakes
- 100g Asparagus spears
- Olive oil
- 100g Peas
- 150g Hot-smoked salmon
- Handful of watercress
