Salmon and Broccoli Tart

1. heat the oven to Mark 4/180c. brush each sheet of filo with melted butter. layer up in a greased 20cm spring clip cake tin, turn each sheet at an angle and let edges overhang the tin. bake for 5-10mins.

2. cut the broccoli into 6cm pieces and steam for 4mins. cool under cold running water and drain thoroughly on kitchen paper.

3. mix together the eggs, double cream and lemon zest, and season. cut the salmon into 2cm pieces and arrange, with the broccoli, in the pastry case. scatter over the capers and chives, and dot with teaspoonfuls of soft cheese.

4. pour the egg mixture over the salmon and broccoli and bake for 50mins, until just set - if necessary., cover the overhanging pastry with foil if it begins to turn too golden. leave the tart to cool in the tin for at least 10mins before removing.