Preheat the oven to 180 degrees Celsius.
Grease a cupcake tin with butter or cooking oil spray.
Sprinkle flour on a clean surface and roll out the pastry to a thickness of 3-4 mm.
Using a 7cm cookie cutter, cut the pastry into circles.
Place each round in a cupcake tin.
Whisk together the egg and milk. Add the salmon (chopped into small pieces), asparagus, dill and cream cheese.
Distribute the filling evenly between the tart bases.
Sprinkle with parmesan cheese.
Bake for 15 minutes or until golden.