Directions
400 g puff pastry
250 g smoked salmon, cut in strips
300 g cucumbers, ribbons slices
1 small red onion, finely sliced
200 g goat cheese, crumbled
200 g cream cheese
1 tbsp fennel fronds
1 egg, lightly beaten
1 tbsp extra virgin olive oil
Salt & pepper, to taste
Preheat the oven to 190 C and prepare a baking tray with parchment paper.
Place the pastry in the tray and brush it evenly with the beaten egg. Use a sharp knife to score a border around edge of pastry.
Bake for 25-30 min or until pastry is golden brown and puffed.
In a bowl mix the goat cheese with cream cheese until well combined.
Spoon the cheese mixture over the pastry and arrange cucumbers, salmon strips and onion over the tart. Season, drizzle the olive oil and top with fennel fronds.
Enjoy!
