A great way to use puff pastry and create a flavour packed dish. We have used our Za’atar spice for the herb crust and Jerk spice to add that heat into the cream cheese. Enjoy this jerk spiced smoked salmon tart with a fresh salad for a light lunch or dinner.
Serves 4
Time: 30 minutes
Ingredients:
1 pack Smoked Salmon (approx 200g)
150g Soft Cream Cheese
1 tsp Freshly Spiced Jerk Spice Blend
1 tsp Freshly Spiced Za’atar Spice Blend
1 Pack Pre-made Puff Pastry
1 Avocado, scooped out and cut into slices
1 Lemon, Juice only
Cucumbe, cut into slices to scatter over the base
Large Handful Fresh Tomatoes cut into halves
Fresh Mint – 5 leaves finely chopped
Red Onion or pickled Red onion to scatter
Olive Oil to drizzle
Instructions
Pre-heat oven to 200C, roll the puff pastry sheet out onto a baking tray with baking parchment underneath. Scatter the Za’atar around the edges and a little in the middle.
Bake for 20-25 minutes until cooked.
Whilst this is cooking, add the cream cheese to a bowl with the jerk spice and lemon juice. Mix and leave to one side.
Prepare all the vegetables and cut the salmon into smaller slices to suit
Once the pastry is cooked, remove from the oven and start to assemble your tart.
Spread the cream cheese mix over the base, scatter over the other ingredients to suit and finally a drizzle of olive oil and mint leaves.
