Tart with radish and smoked salmon

Ingredients:

• 1 sheet frozen puff pastry (half a 500g package), thawed
• 1 large egg
• 1/4 cup heavy cream + extra for egg mixture
• 1 bunch radishes, trimmed and thinly sliced ​​(about 1 1/2 cups)
• 1 package (140 g) garlic and herb cheese spread, such as Boursin, at room temperature
• 2 tablespoons champagne vinegar
• 1 tbsp finely chopped fresh tarragon
• 1 tbsp finely chopped fresh parsley
• 60 g smoked salmon, torn into pieces
• Sea salt flakes

Preparation:

1. Preheat oven to 200°C.
2. On a sheet of parchment paper, roll out the puff pastry into a 27cm square. Transfer the dough to a parchment-lined baking sheet. Beat the egg with a little cream. Brush the edges of the dough (about 2.5cm wide) with the egg mixture, then fold each side over by about 1cm to create a thin border and press to seal. Prick the center of the dough with a fork, then brush the entire surface with the beaten egg.
3. Bake the cake until golden and crisp, about 25 minutes. Pierce the center of the cake with a knife and gently press down with the bottom of a measuring cup to flatten it. Transfer to a wire rack and let cool.
4. Meanwhile, soak the sliced ​​radishes in a large bowl of ice water until they begin to curl, about 15 minutes; drain and pat dry with paper towels.
5. In a medium bowl, combine the cheese spread and heavy cream until smooth. In a large bowl, combine the vinegar, tarragon, parsley, and a pinch of coarse salt. Add the radishes and smoked salmon and toss to combine.
6. Spread the cheese mixture over the cooled crust, top with radishes and smoked salmon. Sprinkle with flaky sea salt.