Name: Salmon tart
Cook time: 65 min
Total time: 65 min
Yield: 4
Ingredients: 2 teaspoon olive oil; 1 red onion, finely chopped; 1 large sheet frozen shortcrust pastry, thawed; 210 gram can pink or red salmon, drained, flaked; 200 gram ricotta; 20 gram rocket, coarsely chopped; 2 tablespoon snipped chives; 3 eggs, lightly beaten; 1/2 cup milk; 1 lemon, zest and juice

Salmon tart

This delicious salmon tart makes a light lunch alternative or the perfect dinner party starter. Baked until golden with creamy ricotta, fresh salmon, red onion and lemon zest.

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Serves 4

Cook

1H 5M

Ingredients

2 teaspoon olive oil

1 red onion, finely chopped

1 large sheet frozen shortcrust pastry, thawed

210 gram can pink or red salmon, drained, flaked

200 gram ricotta

20 gram rocket, coarsely chopped

2 tablespoon snipped chives

3 eggs, lightly beaten

1/2 cup milk

1 lemon, zest and juice

Method

1.Preheat oven to 200°C (180°C fan-forced). Lightly grease a 23cm loose-based flan pan. Place on a baking tray. Ease pastry into pan. Trim edges. Chill 10 minutes.

2.Heat oil in a medium frying pan on high. Saute onion 2-3 minutes, until tender. Remove from pan. Cool.

3.Line pastry case with baking paper. Fill with dried beans, rice or pasta. Blind bake case 10 minutes. Remove paper and filling; bake further 5 minutes. Cool slightly. Reduce oven to 180°C (160°C fan-forced).

4.Meanwhile, in a large bowl, combine salmon, ricotta, rocket, chives and onion. Stir in combined egg, milk, zest and juice. Season to taste.

5.Pour salmon mixture into pastry case. Bake 40-45 minutes until set. Serve tart sliced into wedges.

If large pastry sheets aren’t available, roll a normal sheet to fit, or use extra and patch. For a richer tart, use cream instead of milk.
Note

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