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Beetroot and smoked salmon tart with horseradish

Beetroot and smoked salmon tart with horseradish

Name: Beetroot and smoked salmon tart with horseradish
Yield: for 4 people
Cuisine: British recipes
Ingredients: 250g mascarpone; 3 tbsp grated horseradish; Juice of 1 lemon; 2 x 320g packs ready-rolled puff pastry sheets; 500g cooked baby beetroot; Olive oil; Beaten egg; 200g smoked salmon; Chopped parsley

Easy
September 2012

Easy
September 2012

Test kitchen approved

for 4 people
Takes 10 minutes to make, 20 minutes to cook

This is a quick and healthy recipe with a great combination of smoked salmon, beetroot and horseradish

PER SERVING 504kcals, 34.4g fat (18.1g saturated), 13.1g protein, 35.1g carbs (8.1g sugars), 1.7g salt, 2.1g fibre

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Ingredients

250g mascarpone
3 tbsp grated horseradish
Juice of 1 lemon
2 x 320g packs ready-rolled puff pastry sheets
500g cooked baby beetroot
Olive oil
Beaten egg
200g smoked salmon
Chopped parsley

Method

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.
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.