Pack up a picnic
ASPARAGUS, SMOKED SALMON & EGG TART
Makes 15 squares Takes 30 minutes, plus cooling time
INGREDIENTS
• 1 x 320g sheet of puff pastry, thawed if frozen
• 4 medium British Lion eggs
• Salt and freshly ground black pepper
• 200g/7oz asparagus spears
• 150g/5oz cream cheese, softened
• 150g/5oz smoked salmon
• A small bunch of fresh chives, finely chopped
Preheat the oven to 220°C, 425°F, Gas 7. Unroll the puff pastry sheet and place on its paper onto a baking tray. Using a sharp,
