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Salmon Tart

This flavoursome treat was dished up at the Utopia Tavern in Cefalu on a lovely plate of greens.  Truly a taste sensation that would please even Luc. (He is just such a fussy eater.)

INGREDIENTS

2 sheets short crust pastry
105g Red Salmon flaked into chunks
1 small red capsicum, char grilled
& sliced into 4cm small strips
6 fresh asparagus tips, cooked and cut into 3cm lengths
2 eggs, beaten
1 cup milk
1 teaspoon Dijon mustard
¼ cup pine nuts

METHOD

Preheat oven to 190°C.

Line a medium muffin pan with 6x10cm pastry circles, easing in gently.

Place a spoonful each of Red Salmon, capsicum and asparagus into each pastry case.

In a bowl combine beaten eggs, milk, mustard and season with salt and pepper. Pour into pastry cases and sprinkle with pine nuts.

Bake for approximately 25-30 minutes or until cooked through.

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