- 130g (1/2 cup) fresh ricotta
- 60g cream cheese, at room temperature
- 1 teaspoon finely grated lemon rind
- 3 teaspoons fresh lemon juice
- 1 tablespoon chopped fresh dill
- 2 teaspoons drained capers, rinsed, chopped
- Ground black pepper, to taste
- 2 sheets (25 x 25cm) ready-rolled frozen puff pastry, thawed
- 1 bunch asparagus, ends trimmed
- 200g smoked salmon, cut into thick strips
- 18 fresh dill sprigs, to serve
- Step 1Preheat oven to 220°C. Line 2 large baking trays with non-stick baking paper. Combine the ricotta, cream cheese, lemon rind, lemon juice, dill, capers and pepper in a bowl. Place a pastry sheet on each lined tray. Use a small sharp knife to mark a 2cm border around each sheet, cutting halfway through the pastry. Divide the ricotta mixture between the pastry sheets and spread it evenly to the border of each. Arrange the asparagus over the ricotta mixture.
- Step 2Bake the tarts in preheated oven, swapping the trays halfway through cooking, for 15-17 minutes or until the pastry is puffed and golden. Divide the salmon between the tarts, arranging it evenly over each. Return to the oven and cook for a further 1-2 minutes or until heated through.
- Step 3Cut each tart into 9 pieces. Top each piece with a sprig of dill and sprinkle with pepper. Place on a serving platter and serve immediately.
- Low carb
- Low kilojoule
- Low sugar
The tarts can be made to the end of step 1 up to 1 hour before serving. Cover and keep in the fridge. Continue from step 2, 20 minutes before serving.
- Author: Kerrie Mullins
- Publication: Australian Good Taste