Preheat the oven to 160ºC.
Line a medium sized quiche pan with the puff pastry.
Combine the eggs, milk and black pepper to taste and mix well. Place the spring onions, salmon and baby marrows in the pastry case and pour the egg mix into the pastry case. Spoon half the cream cheese in dollops into the tart and bake in the oven for 20-25 minutes until the tart has set. Remove from the oven and spoon the rest of the cream cheese over the tart. Serve warm.
Recipe by Jacques Erasmus
Photograph: Mickey Hoyle