Asparagus, Smoked Salmon & Egg Tart
www.greatbritishfoodawards.com
Preheat the oven to 200°C/Fan 220°C/Gas 7. Unroll the puff pastry sheet and place on its paper onto a baking tray. Using a sharp, small knife cut a 1.5cm...
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Cooking tools:
- Kitchen scale
- Oven
- Baking sheet
- Paring knife
- Chef's knife
- Cutting board
- Fork
- Spoon
- Saucepan
- Stove
- Colander
- Parchment paper
Ingredients
- 1 x 320g sheet puff pastry
- 4 medium British Lion eggs
- 200g asparagus spears
- 150g cream cheese, softened
- 150g smoked salmon
- A small bunch chives, finely chopped
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