Hot-smoked salmon and asparagus tart

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Unroll the puff pastry on its paper and put on a baking tray. Spoon all of the cream cheese into a mixing bowl, stir a little to soften, then gently stir in the fresh pesto and a pinch of sea salt flakes until well marbled.
2. Brush the asparagus spears with a little olive oil. Using the tip of a small sharp knife, score a border 1.5cm from the edge of the pastry. Spread the cream cheese mixture inside the border. Top with the asparagus, peas (defrosted if frozen) and bake on the middle shelf of the oven for 20 minutes until the edges of the tart are golden brown and puffed up.
3. Remove from the oven and flake over the hot-smoked salmon, then return to the oven to bake for a further 5 minutes. Top with a handful of watercress and drizzle over a little extra pesto to serve.