Salmon, Courgette and Dill Tart


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Delicious served warm or cold. Serves 6.

1 x AGA Portmeirion baking tray

1 tsp melted butter

1 x 375g piece ready rolled puff pastry

480g (1 lb) boned and skinless salmon, cut into cubes

2 medium courgettes, chopped into small pieces

3 free range eggs

300ml (½ pint) double cream

2 tbsp chopped fresh dill

Salt and black pepper

Grated cheese



Brush the baking tray with the melted butter and line with the puff pastry. Place the cubes of salmon over the surface, sprinkle over the courgettes. Beat the eggs with the cream and dill, season to taste. Pour over the salmon and sprinkle with grated cheese.

2, 3 and 4 oven AGA: Cook on the floor of the roasting oven for about 25 minutes until golden. Serve warm or cold with a salad.

Rayburn cooking: Cook on the floor of the Main Oven set at 200°C (400°F), Gas Mark 6 for about 25-30 minutes until golden.

Conventional cooking: Cook at 200°C (400°F), fan oven 180°C, Gas Mark 6 for about 25-30 minutes until golden.

Dawn’s tip: Cooking direct on the floor of the roasting oven ensures a well cooked pastry base.

Recipe by Dawn Roads, AGA Food Editor.

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