Salmon and broccoli tart


Ingredients 15
Servings 0
Time

Ingredients

  • 375
    ml
    flour
  • 2
    ml
    nutmeg
  • 80
    ml
    Parmesan cheese
  • 80
    ml
    butter, chopped
  • 1
    egg
  • 30
    ml
    water
  • 250
    g
    fresh mushrooms, sliced
  • 10
    ml
    garlic flakes, reconstituted
  • 30
    ml
    butter
  • 425
    g
    pink salmon, drained
  • 150
    g
    cooked broccoli, chopped
  • 3
    eggs, lightly beaten
  • 250
    ml
    sour cream
  • 15
    ml
    mixed herbs
  • paprika to sprinkle
 

Method

45 min
 
Sift flour and nutmeg, stir in cheese, rub in butter, add egg and enough water to make soft dough. Knead dough until smooth, cover and refrigerate for 30 minutes. Roll dough and ease into a greased 23 cm flan tin, trim edge. Bake in a 220 ºC oven for 15 minutes. Sauté garlic flakes and mushrooms in butter and then arrange mushrooms, salmon and broccoli on pastry case. Combine eggs, cream and mixed herbs. Pour over and bake at 180ºC for 45 minutes or until set and golden. Sprinkle with paprika before serving.
 

Read more on: fish/seafood  |  bake
 

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