Name: Salmon, leek and cheese tart
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Yield: 8
Ingredients: 2 sheets frozen shortcrust pastry, thawed; 1 tablespoon oil; 1 leek, sliced; 420 gram can corn kernels, drained; 2 185g cans salmon, drained, flaked; 60 gram baby spinach leaves, roughly chopped; 1/2 cup grated tasty cheese; 5 eggs; 3/4 cup milk; 1/2 cup light sour cream; salad, to serve

Ingredients

2 sheets frozen shortcrust pastry, thawed

1 tablespoon oil

1 leek, sliced

420 gram can corn kernels, drained

2 185g cans salmon, drained, flaked

60 gram baby spinach leaves, roughly chopped

1/2 cup grated tasty cheese

5 eggs

3/4 cup milk

1/2 cup light sour cream

salad, to serve

Method

1.Place pastry on baking paper, overlapping slightly. Press together to join.

2.Ease pastry into a 22cm springform pan. Trim edges. Prick base with a fork; chill 30 minutes.

3.Preheat oven to hot, 200°C.

4.Place pan on an oven tray. Line pastry with baking paper; fill with dried beans or rice. Bake blind 10 minutes. Remove filling; bake a further 5 minutes.

5.Remove tray from oven. Reduce oven temperature to moderate, 180°C.

6.Heat oil in a frying pan on high. Saute leek 4-5 minutes, until tender. Arrange over pastry base; sprinkle with corn, salmon, spinach and cheese.

7.Whisk together eggs, milk and sour cream; season to taste. Pour over salmon; bake 45-50 minutes, until golden and set.

8.Serve tart in wedges with salad.

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Ingredients

Method

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