Method

1. Grease a 24cm springform tin with melted butter. Gently press one sheet of filo into the tin, allowing the excess pastry to hang over the sides. Brush with butter and lay another filo sheet diagonally across the first. Repeat with remaining filo pastry.
2. In a large bowl whisk together the cream, milk, eggs and dill, and season to taste with freshly ground pepper and salt. Place brie, goat cheese and half of the smoked salmon in the base of the pastry case then gently pour the egg mixture into the pastry case.
3. Gently roll and scrunch the overlaying pastry to form an edge to the tart, then brush pastry with remaining butter. Bake in a preheated oven of 180°C for 55-60 mins, or until golden brown and the egg mixture is set. The filling should still have a tiny bit of wobble when it’s removed from the oven. Allow to rest and cool for 30 mins before slicing.
4. To serve; arrange remaining slices of smoked salmon on top of the tart and garnish with fresh sprigs of dill. Slice into wedges and serve warm or cold with a crisp garden salad and enjoy!