Smoked Salmon and Cream Cheese Tart

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Ingredients

375 g	puff pastry, ready-made
150 g	young leaf spinach
200 g	light cream cheese
100 g	smoked salmon, cut into strips
	fresh ground pepper, to taste
	mixed salad, to serve
4	lemon wedges, to serve

Method

Preparation time: ca. 30 min / Grade of difficulty: medium / Calories per portion: n/a

Preheat oven to Gas Mark 6, 200°C, 400°F.

Roll out the pastry to s rectangle sufficient to allow 2 rounds of 6 inches or 15cm diameter - use a saucer or small side plate as a template. Place the rounds on a baking sheet and prick the surface all over with a fork. Bake for 8 minutes until risen and golden.

Put the spinach in a colander, pour a kettle of boiling water over the leaves and immediately refresh under running cold water. Squeeze out excess water.

Place the cream cheese in a bowl and add the salmon. Add the spinach and mix together. Season with freshly ground black pepper and mix well.

Divide the filling evenly between the two bases, spreading the mixture close to the edges. Return to the oven for 5-7 minutes, until the topping is piping hot. Serve immediately with a mixed salad and a couple of lemon wedges per serving