Courgette & smoked Salmon tart
Customer recipe from S.H.
2-3 medium courgettes roughly grated
150-200 gr smoked salmon, cut into small pieces
3 large eggs
50 ml double cream
Puff pastry, 1 ready to roll sheet
1 tsp salt
Pepper for seasoning
Line a 23cm tart tin or similar with the puff pastry. Wait 10-15 min before tidying up the overlaps, the pastry sometimes shrinks.
Meanwhile preheat oven, fan 180C and prepare filling.
Place grated courgettes in a colander and sprinkle with teaspoon salt. Let stand for 10 minutes and after that squeeze out as much liquid as possible (I find that easiest by hand, above the colander).
In a large bowl, beat eggs and add double cream, smoked salmon. Add drained courgette. Add pepper to taste (depending on the smoked salmon, add some salt to taste).
Tidy/remove overlapping pastry from tin (use leftovers for straws etc). Add filling to the tin, make sure it is evenly distributed. It will be quite full.
Bake in oven for 40-50 min until pastry is crisp and golden and the filling is set (feels firm to touch) and nicely coloured.
You can cover with foil if needed if top gets too dark
Best eaten whilst warm, as pastry can get soggy if standing too long. Can however be frozen and reheated in oven.