Heat oven to 200C. Roll out the pastry on a flour-dusted surface and use to line a tart tin, leaving the small excess pastry overhanging the edge. Make some holes in the pastry whit fork and bake for 15 mins. Meanwhile, make the filling: put the cottage cheese, stir in the egg yolk, and seasoning whit black pepper and some of olive from sun dry tomato’s/ peepers. Tear the salmon slices into large or small pieces whit ever you prefer and chopped up some steamed spinach. Spoon over the mixture, then arrange pre-cooked asparagus and remaining salmon, tomato’s/peepers and strips of pastry on top with some egg whites for the colour. Bake for 25-30 mins until puffed up and golden. Done. Perfect for lunch ore any time with salad.I love it .