Smoked salmon, baby marrow and yummy cream cheese are elevated into royalty in this gorgeous recipe by Simonsberg.
It's a great starter and is an easy way to impress guests, but is equally as agreeable for a light lunch too.
To serve six you will need:
1 roll ready-made puff pastry
3 eggs, lightly beaten
1 cup milk
2 spring onions, chopped
Black pepper to taste
½ cup smoked salmon, roughly chopped
5 medium-sized baby marrows, cut into slices
1 cup Simonsberg traditional cream cheese
Preheat the oven to 160 degrees Celsius.
Line a medium sized quiche pan with the puff pastry.
Combine the eggs, milk and black pepper to taste and mix well.
Place the spring onions, salmon and baby marrows in the pastry case and pour the egg mix into the pastry case.
Spoon half the cream cheese in dollops into the tart and bake in the oven for 20 to 25 minutes or until the tart has set.
Remove from the oven and spoon the rest of the cream cheese over the tart.