PUFF PASTRY EVERYTHING CANVAS
INGREDIENTS
1 roll puff pastry
½ cup “everything” bagel spice
½ cup of your favourite pesto (coriander and chilli works well)
1 cup firm mayonnaise (or hummus as a substitute)
Fresh asparagus, blanched and cut into 2–3cm pieces
250–300g smoked salmon
Handful of capers
Handful of pitted olives
1 red onion, finely sliced
Assorted fresh baby herbs
Crushed black pepper
Egg wash (for the border)
METHOD
Preheat the oven to 180°C. Roll out the pastry slightly to form a rectangular piece, making sure the edges are straight. To create a border, score the pastry (almost through but not quite) 2 cm from the edge along the width and length. Paint the 2cm border with egg wash and sprinkle with everything bagel spice. Prick the remaining pastry multiple times with a fork (not on the border) – this will prevent the middle from rising and causing an uneven base. Bake in the preheated oven until golden brown. Remove from the oven and allow to cool. This can be made the day before. When ready to serve, combine two tablespoons of ready-made pesto with the mayonnaise. Spread this over the flat base of the pastry (not on the raised border). Scatter with blanched asparagus, smoked salmon, red onions, capers, olives, fresh herbs and cracked pepper.
