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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