Pre-heat the oven to 180°C. Coat a 20cm loose-based tart tin with cooking oil spray.

Line the base with a sheet of pastry and lightly coat it with cooking oil spray before placing the next sheet of pastry on top. Continue this with the remaining pastry sheets. Place on a baking sheet and bake for 8 mins, until lightly golden

Place the remaining ingredients in a bowl and mix to combine, seasoning well with salt and pepper. Gently pour the salmon mixture into the cooked pastry case.

Reduce the oven temperature to 160°C and bake for 35 mins or until the salmon filling is set.

Serve slices of the tart accompanied with a green salad and lemon wedges.