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
Share on facebook
Share on twitter
Share on linkedin
Share on email
Share on print
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

Supported by

FOOD Magazine issue 187
  • You will need
  • Method
  • 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
  1. Rub the butter and flour together until the mixture resembles breadcrumbs.
  2. Add 1 egg and the water, mix to combine then allow to rest for 20 minutes.
  3. 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.
  4. Use a vegetable peeler to create ribbons of courgette then divide the salmon, courgette and cream cheese evenly across the tart cases.
  5. Beat the remaining egg and cream together, season and pour over the fillings.
  6. 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

  1. Rub the butter and flour together until the mixture resembles breadcrumbs.
  2. Add 1 egg and the water, mix to combine then allow to rest for 20 minutes.
  3. 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.
  4. Use a vegetable peeler to create ribbons of courgette then divide the salmon, courgette and cream cheese evenly across the tart cases.
  5. Beat the remaining egg and cream together, season and pour over the fillings.
  6. Bake for another 12-15 minutes, remove from the oven and allow to cool.
Supported by
Indy Coffee Box

'If you have courgette ribbons left over, lightly pickle them in lemon juice and olive oil with chopped dill,' says Jon

Supported by

Supported by

Supported by
FOOD Magazine issue 187

Supported by

FOOD Magazine issue 187
Supported by
food newsletter banner

Supported by

food newsletter banner

6 issues only £25

When you subscribe for 6 issues (1 year)

PLUS FREE Indy Coffee Guide

Magazine and coffee guide subscrption

Hungry for more?

Get the latest news, recipes, interviews, competitions and more delivered direct to your inbox via the Food Magazine newsletter.