Best with Cooked Beets

Beet, Salmon, Dill & Créme Fraiche Tarts

Prep Time: 15-20 minutes // Cook Time: 10 minutes Servings: 4 as a light lunch or 8 as party appetizers

What to do

  1. Preheat the oven to 428°F.
  2. Unroll the sheet of pastry and cut into 4 equal rectangles.  If you want to make smaller tarts for a party buffet, cut into 8 rectangles.  Arrange on a baking sheet, leaving a little room around each, and score a fine line 5mm in from the edge all around each piece of pastry, creating a border.
  3. Slice the beets into narrow wedges.  Flake the salmon into bite sized pieces.  Arrange the beets and salmon onto the pastry, keeping within the border.
  4. In a small bowl, mix together the creme fraiche and dill and season with a little salt and pepper.  Spoon a little onto the centre of each tart.
  5. Bake in the oven for around 15-20 minutes until the pastry is crisp and golden.  Small tarts will take a little less time.

What you’ll Need

1 sheet ready-rolled puff pastry
2 packs Cooked Beets, drained
350g cooked salmon (or hot smoked salmon fillets)
3 tbsp full fat créme fraiche
Small bunch of dill chopped
Salt & freshly ground black pepper