Salmon courgette upside-down tart

Salmon courgette upside-down tart 🐟🥒🥧

We’ve seen them all, from apple, rhubarb to savory ones with beets & goats cheese: it’s the upside-down tart trend. So I thought I’d try a salmon flammkuchen inspired one and see what the fuss is about. I have to say I’m a fan, I like that the puff pastry gets really crispy as it’s on top in the oven and the ingredients don’t dry out.

INGREDIENTS:
- 1 roll of puff pastry
- 150g flakey hot smoked salmon
- 1 yellow onion
- knob of butter
- 1 tbsp soy sauce
- 125g creme fraiche
- juice of 1/2 lemon
- 1 courgette
- 50g grated cheese
- fresh dill
- olive oil, salt, pepper

1. Set oven to 180. First prep all your ingredients before you start building your tart.Chop onion in slices and slowly caramelize on low heat in melted butter for about 5 minutes, add a splash of water and tbsp soy sauce and cook until soft for another few minutes.
2. In the meantime combine the creme fraiche with salt, peper and the lemon juice in a bowl. Finely slice your courgette lengthwise in long strips. Finely chop the dill and make sure the salmon is in small flakes.
3. Smear the creme fraiche mixture on one side of the puff pastry and set aside until you need it.
4. Time to build! Lay baking paper on an oven tray and sprinkle some olive oil then start with dill, then the salmon, caramelized onion, grated cheese, and then courgette. Make sure you keep in mind the size of your pastry so it covers all the ingredients. Fold the pastry over the top and seal the edges with a fork. Make one or two small cuts on top to let out steam.
5. Pop in the oven for 30 minutes until the pastry is gold and crispy. When it’s ready take out of the oven and leave to cool for just a few minutes. To flip over use another baking tray, place it on top and flip! Make sure you use oven gloves incase the tray is hot. Finally peel off the baking paper and garnish with some fresh dill. Enjooooy!