Charred courgette and salmon tart

Charred courgette and salmon tart recipe

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Make the most of courgettes whilst they are at their seasonal best with this pretty summer tart ­– perfect for easy entertaining. Griddling the ribbons of courgettes adds extra smoky, charred flavour for a delicious contrast to the flaky puff pastry, creamy mascarpone base and tender salmon. See method

  • Serves 6
  • 10 mins to prepare and 35 mins to cook
  • 418 calories / serving

Ingredients

  • 2 courgettes, trimmed and sliced into ribbons
  • 2 tsp olive oil, plus extra for drizzling
  • 375g lighter puff pastry ready rolled
  • 200g lighter mascarpone
  • 1 egg yolk
  • 260g pack boneless salmon fillets, skin removed
  • 10g fresh basil

Each serving contains

  • Energy

    1745kj
    418kcal
    21%
  • Fat

    24g 34%
  • Saturates

    11g 55%
  • Sugars

    4g 4%
  • Salt

    0.5g 9%

of the reference intake
Carbohydrate 31.9g Protein 17.7g Fibre 1.3g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Brush the courgette ribbons with the oil. Heat a griddle pan over a high heat and add the courgette in a single layer – you might need to do this in batches. Cook without touching for 2-3 mins or until you can see griddle marks. Flip and cook until the other side is also charred. Transfer to a plate and set aside. Repeat with the remaining ribbons.
  2. Roll out the pastry to a rectangle, roughly 20 x 30cm and about the thickness of a £1 coin, and transfer to a baking sheet. Use a sharp knife to score a 2cm border around the edge, making sure not to cut through the pastry.
  3. Use a spoon to soften the mascarpone in a bowl and stir in most of the egg yolk until it is evenly distributed; season. Cut the salmon fillets across the width into thin, short slices about 0.5cm thick.
  4. Spread the mascarpone mixture onto the pastry, taking care not to go over the border. Top with the charred courgette and salmon. Brush the pastry border with the remaining egg yolk, then bake for 25 mins. Allow to cool slightly, then garnish with a drizzle of olive oil and the basil leaves just before serving.

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