Smoked Salmon and Asparagus

Preheat oven to 220°C / 200°C for fan assisted/ Gas 7

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.

Bake in the oven for 10 minutes – if the middle of each tart has risen, simply press down with a palette knife, or similar.

Combine the ricotta and pesto before dividing the mixture between the pastry cases. Divide the salmon and asparagus between the pastry cases and return to the oven for 10 minutes, until the salmon is cooked and the pastry is lightly golden and crisp.