Beetroot and salmon tart

This dish makes for a great light lunch or a fantastic-looking dinner party starter. The Autumnal colours are sumptuous and perfect for November. Serve with a green salad – can be eaten hot or cold.

Ingredients

Sheet of rolled puff pastry
1 small tub of ricotta
1 teaspoon of finely grated horseradish
Zest of 1/2 a lemon
Pinch of salt
1/4 teaspoon black pepper
Finely sliced 100g cooked beetroot
Smoked salmon
Chopped herbs (dill, chives or just parsley)

Method

Preheat the oven to 220C
Combine the ricotta with zest, horseradish, salt and pepper
Cut the pastry into equal squares and spread with the ricotta, leaving 1/2cm on all sides
Layer the beetroot on top and bake for 15-20 minutes until the pastry has risen and is golden brown
Top with the smoked salmon and sprinkle with the herbs