Skip to content
Subscribe
Facebook
X-twitter
Search
£
0.00
0
Basket
The best places to eat, stay, shop and visit in the South West
Mains
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
These moreish tartlets from Jon Denley of Column Bakehouse in Plymouth are quick and easy to throw together and look fab straight from the oven
www.columnbakehouse.org
Serves
6
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.
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.
Salmon
You may also like
Mains
,
Starters
Catch-of-the-day stew
Mains
Pan-roasted red gurnard with white wine velouté
Mains
Healthy(ish) fish and chips
Mains
Baked hake with fennel, parsley and garlic butter
Mains
,
Mezze
Savoury swiss roll
Mains
Grilled mullet, tomato and chilli chutney
Mains
Chicken shawarma
Mains
Rick Stein’s fish and chips
Mains
Slow cooked beef ragu with pappardelle
Mains
Pork belly with red wine reduction
Mains
Roast chicken with jerusalem artichokes
Mains
,
Starters
Smoked mackerel rarebit
Baking
,
Mains
Beetroot tarte tatin
Mains
Chorizo, red pepper and watercress tart
Mains
,
Starters
Pea and spinach soup
Mains
,
Mezze
,
Sides
Moroccan citrus salad
Mains
Cornish hake steak in rich tomato sauce
Mains
Pork pibil
Most popular recipes
Mains
Classic pan fried lamb’s liver
Baking
Plum pudding
Mains
Rick Stein’s fish and chips
Baking
Cinnamon buns
Baking
Devon cutrounds
Desserts
Lemon and lime posset
Food Lifestyle Awards 2025
Travel guides
News
Features
The Edit
Reviews
Shop
Recipes
Interviews
Competitions
Newsletter
About Food Lifestyle
Food Lifestyle Awards 2025
Travel guides
News
Features
The Edit
Reviews
Shop
Recipes
Interviews
Competitions
Newsletter
About Food Lifestyle
Food Lifestyle Awards 2025
Travel guides
News
Features
The Edit
Reviews
Shop
Recipes
Interviews
Competitions
Newsletter
About Food Lifestyle
Food Lifestyle Awards 2025
Travel guides
News
Features
The Edit
Reviews
Shop
Recipes
Interviews
Competitions
Newsletter
About Food Lifestyle
Facebook
X-twitter
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.