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
- 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.
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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.
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