June 27, 2016
1Preheat the oven to 220°C.
2Unroll the sheet of pastry and cut into 4 equal rectangles.
3If you want to make smaller tarts for a party buffet, cut into 8 rectangles.
4Arrange 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.
5Slice the beetroot into narrow wedges.
6Flake the salmon into bite sized pieces.
7Arrange the beetroot and salmon onto the pastry, keeping within the border.
8In a small bowl mix together the creme fraiche and dill and season with a little salt and pepper.
9Spoon a little onto the centre of each tart.
10Bake in the oven for around 15-20 minutes until the pastry is crisp and golden.
11Small tarts will take a little less time.