Lunch/Dinner Salmon and Courgette Tart

Serves : 2-4

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Salmon and Courgette Tart Recipe

Ingredients

  • 1 x 320g ready rolled shortcrust pastry
  • 150g mascarpone
  • 1 tbsp tomato paste
  • 4 tbsp basil leaves, finely shredded
  • Sea salt and freshly ground black pepper
  • 1 medium courgette, peeled into ribbons
  • 2 tsp olive oil
  • 250g boneless skinless salmon, cut lengthways into 0.5 cm thick strips

Method

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6 and remove the pastry and salmon from the fridge while you wait for the oven to heat.

  2. Roll the pastry out on its parchment paper, straight onto a flat baking sheet.

  3. Tip the mascarpone, tomato paste, mascarpone and 2/3 of the basil into a bowl and mix until combined. Season with salt and black pepper.

  4. Spread the mixture over the pastry, leaving a border of about 3cm around the edges.

  5. Toss the courgette ribbons with the olive oil, then season with salt and black pepper.

  6. Scatter the courgettes over the pastry, then lay the salmon slices over the top, nestled amongst the courgettes. Fold the pastry up over the edge of the courgettes, so they are contained but not covered.

  7. Season with salt and black pepper.

  8. Place in the oven to bake for 20 minutes until the pastry is golden and the salmon cooked through.

  9. Scatter the remaining basil over the top and serve warm or cold.