Smoked Salmon & Crab Cream Cheese Tart

INGREDIENTS

• 1 Pack Simply Better All Butter Puff Pastry, thawed and fridge cold
• Plain Flour, for dusting
• 1 Tbsp Simply Better Organic Irish Jersey Whole Milk
• 1 Simply Better Irish Free Range Corn Fed Egg
• 2 Tubs Simply Better Irish Original Cream Cheese
• 2 Tbsp Finely Chopped Fresh Chives, plus extra to garnish
• Finely Grated Rind of 1 Lemon
• 1 Pack Simply Better Irish Crab Meat
• 80g Simply Better Oak & Hickory Smoked Organic Irish Salmon Strips
• Simply Better Achill Island Sea Salt & Freshly Cracked Black Pepper
• 1 Tub Simply Better Handmade Spiced Beetroot Relish

METHOD

1. Preheat the oven to 200°C (400°F/Gas Mark 6). Roll out the puff pastry on a lightly floured work surface to a 33cm x 25cm rectangle. Cut in two equal parts lengthways. And then cut each half into 4 rectangles. Transfer to a baking sheet. Score a border around the edge of the pastry using a sharp knife. Prick the inside of each rectangle with a fork.
2. Beat the egg and milk together and brush around the edges of each pastry rectangle. Bake for 20-25 minutes until crisp and golden. Mark around the border again and gently push down the middle with the back of a spoon and leave to cool.
3. In a bowl, beat the cream cheese, chives, lemon rind, crab meat with a pinch of sea salt and a good grinding of black pepper until well combined. Spread the crab and cream cheese mixture into the middle of each cooled pastry rectangle. Separate the salmon strips and divide among all 8 tarts. Spoon over a teaspoon of beetroot relish and garnish with lemon wedges and chives. Serve straight to the table.