Beetroot and smoked salmon tart with horseradish

Method

1. Preheat the oven to 220°C/fan200°C/gas 7. Mix 250g mascarpone with 3 tbsp grated horseradish and the juice of 1 lemon, then season. Cut 2 x 320g packs ready-rolled puff pastry sheets into quarters, then score a 1cm border around each. Prick the centres with a fork, spread with the mix, then top with 500g cooked baby beetroot, cut into wedges.
2. Season, drizzle with olive oil, glaze the edges with beaten egg, then bake for 20 minutes until golden. Top with 200g smoked salmon, torn, and chopped parsley.