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Salmon, Broccoli & Spinach Tart
Print Recipe
Easy to make, and high in taste, this tart is fantastic for lunch, hot or cold...
Servings Prep Time
8 people 30 minutes
Cook Time Passive Time
45 minutes 20 minutes
Servings Prep Time
8 people 30 minutes
Cook Time Passive Time
45 minutes 20 minutes
Salmon, Broccoli & Spinach Tart
Print Recipe
Easy to make, and high in taste, this tart is fantastic for lunch, hot or cold...
Servings Prep Time
8 people 30 minutes
Cook Time Passive Time
45 minutes 20 minutes
Servings Prep Time
8 people 30 minutes
Cook Time Passive Time
45 minutes 20 minutes
Ingredients
Pastry
Filling
Servings: people
Instructions
To make the pastry
  1. Put the flour and butter and salt in a bowl, and rub with your fingers until the mixture resembles bread crumbs.
  2. Add small amounts of cold water, gently mixing in until the mixture just comes together. You do not want the mixture to end up too wet, so only add the water in small amounts.
  3. Wrap the pastry in cling film, and chill in the refrigerator for 20 minutes.
  4. When the pastry is chilled, pre-heat your oven to 200°C. Roll out on a lightly floured surface until large enough to fit your 12" flan tin, ensuring you have rolled it out enough to fill the bottom and the sides of the tin. Gently push the pastry into the corners of the tin, and remove excess pastry from around the top of the tin.
  5. Using a fork, prick the bottom of the pastry in several places, then cover with grease proof paper and add ceramic baking beans. Place in the oven and blind bake for 15 minutes.
  6. Remove the beans and grease proof paper, and return to the oven for 5 minutes.
The Filling
  1. While the pastry is baking, add the eggs, milk and parmesan cheese to a bowl, and combine. Season well with salt and pepper.
  2. When the pastry has baked, fill it with your salmon, broccoli and spinach, then top with the egg/milk mixture. The mixture should nearly fill the tart to the top.
  3. Turn your oven down to 160°C, and bake the tart in the middle of the oven for 20-25 minutes, until set and golden brown.
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