| Step 1 | Pre-heat the oven to 180c. Take the Sheet of Filo Pastry and cut it into rectangles that are roughly the width of your pie or flan dish and about a third longer. Ideally you want three rectangles. |
| Step 2 | Spray your pie dish with quick release or 1 cal. Brush the first strip of pastry with a little creme fraiche thinned with water |
| Step 3 | Place the first strip of pastry across the dish |
| Step 4 | Brush the second strip with thinned creme fraiche and place diagonally across the first strip. Repeat with the third strip and press down very gently |
| Step 5 | Pull up any edges of pastry and crimp to make a rough 'shell |
| Step 6 | Place in the oven for 5 minutes |
| Step 7 | While the pastry is starting to crisp, make the filling by beating together the egg and remaining creme fraiche and stirring through the smoked salmon. |
| Step 8 | Remove the pastry shell from the oven and put a mixed layer of tomato and courgette/zucchini slices in the bottom of the pan (mine took 2 tomato and 2 courgette slices. Then season with a little salt and pepper and repeat. |
| Step 9 | Pour the filling over the vegetable mixture |
| Step 10 | Place in the oven and bake for 20 minutes till the pastry is crisp and golden and the filling is risen and set |
| Step 11 | Can be eaten warm or cold. |
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