Asparagus, Cheese and Smoked Salmon Tart

To celebrate the arrival of spring, last Sunday one of our neighbourhood friends invited all the local parents of small kids to join them for a brunch BBQ on their amazing Potts Point roof garden.

I was tempted to make some macarons, but the young'uns there would have scoffed the lot withing minutes of being displayed on the table. So (slightly selfishly) I made something they would probably hate because it has green stuff all over it.

The Asparagus, Cheese and Smoked Salmon Tart ( makes 2 tarts) - Recipe after the jump.

Recipe adapted from taste.com.au

Ingredients

• 300g  ricotta cheese
• 100g Danish feta cheese, crumbled
• at least 60g smoked salmon 
• 2 teaspoons finely grated lemon rind
• 2 teaspoons fresh lemon or regular thyme leaves
• 2 green onions, thinly sliced
• 2 bunches (400g) asparagus, trimmed (I used 1 bunch asparagus and filled in the gaps with french beans)
• 2 sheets ready-rolled puff pastry, partially thawed
• 2 tablespoons milk - for brushing

For the dressing sauce

• 1 tablespoon finely chopped fresh basil leaves
• 1 teaspoon dijon mustard
• 1 1/2 tablespoons lemon juice
• 1 tablespoon olive oil

How I made it

1. Preheat your oven to 200°C/180°C if it is fan-forced. Line 2 baking trays with baking paper. 
2. Chop half your smoked salmon into strips approx 1cm wide and then into pieces about 2cm long. Put the remaining salmon aside  
3. Combine the chopped smoked salmon ricotta, feta, lemon rind, thyme and onion in a bowl. Season with pepper.
4. Steam the asparagus (and beans if you're using them) in a bowl covered in cling-film pierced a few times filled with a little water.
5. Place pastry on prepared trays. Spread ricotta mixture over pastry, leaving a 2cm border around the edges. Top with asparagus (and beans). Fold pastry edges up. Brush pastry edges with milk. Bake for 30 minutes or until pastry is puffed and lightly browned. If you have a dodgy old oven like mine, then it's a good idea to rotate the trays at the 15 minute mark to ensure even baking
   
6. while you're waiting for these two to cook, place the basil, mustard, lemon juice and oil in a screw-top jar. Secure lid. Shake to combine.If you have any marbles tucked away somewhere, clean one up and drop it into the jar - this will ensure you get a good mix going.
7. Cut each tart in quarters. Drizzle with basil mixture. Serve. Enjoy.