Smoked Salmon & Tomato Tray Bake Tart

A vibrant dish bursting with colour and flavour, this tray bake uses our Organic Smoked Salmon and Picnic Mustard and is perfect for days spent al fresco.

Ingredients

Serves 4

1 sheet of ready rolled puff pastry

100g ricotta

2 tsp Fortnum’s Picnic Mustard, plus more to serve

Zest of half a lemon

1 tbsp olive oil

300g vine tomatoes

150g Fortnum’s Organic Smoked Salmon, roughly torn

Sprinkling of chopped soft herbs such as parsley, tarragon, dill or chives

Salt and freshly ground black pepper

How to Cook

STEP 1

Preheat the oven to 220°C/200°Cfan/gas 7. Unroll the sheet of pastry and place on a large baking sheet lined with baking parchment. Score a 2cm border around the edge of the pastry with a knife.

STEP 2

In a medium bowl, mix the ricotta with the mustard, lemon zest, olive oil and a pinch of salt. If using large tomatoes, slice them, or halve if using cherry tomatoes. Pat dry on kitchen paper.

STEP 3

Spread the ricotta mixture over the pastry in a rectangular shape, within the edge of the border. Place the tomatoes on top in a single layer, then season well with salt and black pepper.

STEP 4

Place the tart in the oven for 25-30 minutes, or until the pastry is golden brown and puffed up. Remove from the oven and leave to stand for 5 minutes to cool slightly, then use the paper to help you slide the tart on to a wooden board.

STEP 5

Arrange the salmon on top of the tart, then sprinkle with the herbs. Finish with a good grinding of black pepper and serve warm with some extra mustard.