Salmon, Prawn and Courgette Tart
This impressive salmon and courgette tart with cream and chive sauce is made in about 8 minutes! It is then baked for 15-20 minutes. Simple, easy and on the table in no time at all!
Ingredients
For the tart:
- 300g all butter ready rolled puff pastry
- 1 egg yolk
- 2 courgettes, sliced into ribbons
- 1 shallot, peeled and sliced lengthways
- 8–10 sprigs of thyme
- 400g salmon, sliced
- 100g prawns
- 15ml olive oil
- Salt and pepper
For the cream and chive sauce:
- 100ml double cream
- 1 small bunch of chives chopped
- 1 lemon, juice and zest
Method
Pre heat the oven to 220ºC.
Cut the pastry into a 20cm x 20cm square and pop onto a paper-lined baking sheet. Prick with a fork, all over and brush with egg wash.
Top with the salmon, courgettes, shallots and prawns, sprinkle over the thyme and season. Drizzle with olive oil then bake for 15 to 20 minutes.
To make the sauce: pour the cream into a small pan and add the chives. Warm over a medium-low heat.
Remove the tart from the oven, sprinkle over the lemon zest and squeeze over the lemon juice. Drizzle over the cream and chive sauce and serve with salad if desired.
Ingredients
For the tart:
- 300g all butter ready rolled puff pastry
- 1 egg yolk
- 2 courgettes, sliced into ribbons
- 1 shallot, peeled and sliced lengthways
- 8–10 sprigs of thyme
- 400g salmon, sliced
- 100g prawns
- 15ml olive oil
- Salt and pepper
For the cream and chive sauce:
- 100ml double cream
- 1 small bunch of chives chopped
- 1 lemon, juice and zest
Method
Pre heat the oven to 220ºC.
Cut the pastry into a 20cm x 20cm square and pop onto a paper-lined baking sheet. Prick with a fork, all over and brush with egg wash.
Top with the salmon, courgettes, shallots and prawns, sprinkle over the thyme and season. Drizzle with olive oil then bake for 15 to 20 minutes.
To make the sauce: pour the cream into a small pan and add the chives. Warm over a medium-low heat.
Remove the tart from the oven, sprinkle over the lemon zest and squeeze over the lemon juice. Drizzle over the cream and chive sauce and serve with salad if desired.
