Smoked salmon, red onion & goat’s cheese tarts
250g Jus-Rol puff pastry
Plain flour – for rolling
1 egg – lightly beaten with 1 tbsp milk
1 small red onion – sliced
100g goat’s cheese – crumbled
100g smoked salmon – sliced
Follow directions on puff pastry packaging for defrosting etc. Roll the pastry to ¼ inch thick on a lightly floured work surface and cut into 4 even squares.
Place on an ungreased baking sheet and brush each square lightly with egg mixture. Divide the sliced onion evenly between the tarts and top with goats cheese.
Bake in a preheated oven 200’C for 20-25 minutes or until the pastry has risen and is golden brown. Cool slightly then top with the slices of smoked salmon and season with pepper. Serve immediately.