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.

Spray your pie dish with quick release or 1 cal. Brush the first strip of pastry with a little creme fraiche thinned with water

Place the first strip of pastry across the dish

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

Pull up any edges of pastry and crimp to make a rough 'shell

Place in the oven for 5 minutes

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.

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.

Pour the filling over the vegetable mixture

Place in the oven and bake for 20 minutes till the pastry is crisp and golden and the filling is risen and set

Can be eaten warm or cold.