Smoked salmon, courgette and cream cheese tartlets
Jon Denley of Column Bakehouse in Plymouth shares his recipe for smoked salmon, courgette and cream cheese tartlets
Serves 6
- Unsalted butter 125g
- Plain flour 200g
- Dark rye flour 50g
- Eggs 2
- Cold water 25g
- Smoked salmon 150g
- Courgette 1, small
- Cream cheese 50g
- Double cream 150g
- Salt and black pepper to season
- Rub the butter and flour together until the mixture resembles breadcrumbs.
- Add 1 egg and the water, mix to combine then allow to rest for 20 minutes.
- Roll out, cut into circles and line 6 tart cases then bake for 20 minutes at 190°c/gas 5 and remove from the oven.
- Use a vegetable peeler to create ribbons of courgette then divide the salmon, courgette and cream cheese evenly across the tart cases.
- Beat the remaining egg and cream together, season and pour over the fillings.
- Bake for another 12-15 minutes, remove from the oven and allow to cool.
You will need
- Unsalted butter 125g
- Plain flour 200g
- Dark rye flour 50g
- Eggs 2
- Cold water 25g
- Smoked salmon 150g
- Courgette 1, small
- Cream cheese 50g
- Double cream 150g
- Salt and black pepper to season
Method
- Rub the butter and flour together until the mixture resembles breadcrumbs.
- Add 1 egg and the water, mix to combine then allow to rest for 20 minutes.
- Roll out, cut into circles and line 6 tart cases then bake for 20 minutes at 190°c/gas 5 and remove from the oven.
- Use a vegetable peeler to create ribbons of courgette then divide the salmon, courgette and cream cheese evenly across the tart cases.
- Beat the remaining egg and cream together, season and pour over the fillings.
- Bake for another 12-15 minutes, remove from the oven and allow to cool.
