smoked salmon tart with summer vegetables & crème fraîche
 

Scottish smoked salmon meets sweet seasonal veg in this impressive dish - perfect to serve with sides as a main course at a summer dinner party

serves 10, ready in 30 mins

1 x 375g ready-rolled puff pastry sheet
1 egg yolk
200g frozen peas
200g frozen broad beans 160g asparagus spears, trimmed
155g mangetout, roughly chopped into quarters
300g full-fat crème fraîche
25g fresh chives, snipped
2 x 120g packs Extra Special Scottish Smoked Salmon
Watercress, to garnish

Preheat your oven to 220C/ 200C Fan/Gas 7. Unroll the pastry and put on a baking sheet. With a sharp knife, cut a 1cm border all the way around, to about half the depth of the pastry. Prick the centre with the knife, brush the border with egg yolk to glaze, and bake for 15-20 mins until deep
golden brown. Allow to cool.

Blanch the peas, broad beans and asparagus in a pan of boiling water for 3 mins then add the mangetout and cook for 1 min more.

While the veg is cooking, gently press down the centre of the pastry with your fingers. Use a palette knife to remove some of the top layer of pastry flakes.

In a large bowl, mix the veg with the crème fraîche. Season with black pepper. Chop two thirds of the smoked salmon, add to the mixture and spread over the centre of the pastry. Top with the remaining smoked salmon and the chives and serve.