Smoked salmon & Tenderstem tart with super seed crust

Preheat the oven to 220ºC, gas mark 7. Cut any fat Tenderstem spears in ½ lengthways. Toss all the spears in a little olive oil, then spread out on a baking tray. Season and roast for about 12 minutes, until al dente but starting to char. Remove and set aside.

Line a baking tray with baking parchment. Place the puff pastry sheet on the lined baking tray. Use the tip of a small, sharp knife to score a 2cm border all the way around. Be sure not to cut through the pastry. Poke holes in the pastry base with a fork, avoiding the border. Brush it all over with the egg wash, then sprinkle the super seed topper over the border.

Bake for 15 minutes, or until golden brown and puffy. Use your fingertips to flatten down the area inside the border. Leave to cool slightly. Beat the cream cheese with the milk to loosen, if needed, then gently spoon over the tart up to the border (no need to spread it too evenly – some peaks and troughs are good). Some of the pastry will flake up but don’t worry – it will soon be covered with other things.

Add the roasted broccoli on top, alternating their direction. Tear the salmon into wide strips, curl around your fingers into ‘roses’ and place on top, tucking them between the spears. Add the dill, caperberries and cornichon slices. Tuck some fresh lemon slices among the other toppings, grind over some black pepper and serve.