Method

1. Preheat oven to 220°C / 200°C for fan assisted/ Gas 7
2. Unroll the pastry, cut in half lengthways, cut each half into 3 and carefully place on a lined baking tray. Using a sharp knife, score a boarder around each piece of pastry, approximately 1cm wide, use a fork to prick the area inside the boarder.
3. Bake in the oven for 10 minutes – if the middle of each tart has risen, simply press down with a palette knife, or similar.
4. Meanwhile, place the trimmed broccoli into a pan of boiling water and cook for 3-4 minutes. Drain and refresh under plenty of cold water and set aside.
5. Combine the ricotta, egg and zest in a bowl and season before dividing the mixture between the pastry cases. Divide the salmon and broccoli between the pastry cases and return to the oven for 15-20 minutes, until the salmon is cooked and the pastry is lightly golden and crisp.
6. Garnish with fresh dill before serving.

Tips

• Take the pastry out of the fridge and remove from the packaging approximately 10 minutes before you are ready to use it, as it will be easier to work with.
• Delicious eaten hot, or cold!
• You can replace the broccoli with cherry tomatoes and garnish with fresh basil leaves for a colourful alternative!