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This recipe was uploaded by Lovebeetroot
Preheat the oven to 220°C
Unroll the sheet of pastry and cut into 4 equal rectangles. If you want to make smaller tarts for a party buffet, cut into 8 rectangles.
Arrange on a baking sheet, leaving a little room around each, and score a fine line 5mm in from the edge all around each piece of pastry creating a border.
Slice the beetroot into narrow wedges. Flake the salmon into bite sized pieces. Arrange the beetroot and salmon onto the pastry, keeping within the border.
In a small bowl mix together the creme fraiche and dill and season with a little salt and pepper. Spoon a little onto the centre of each tart.
Bake in the oven for around 15-20 minutes until the pastry is crisp and golden. Small tarts will take a little less time.