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Easy salmon & corn tart
Easy salmon & corn tart
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Whip up a savory dish with sweet corn, pink salmon, and melted tasty cheese for a simple yet flavorful meal.
Ingredients:
  • 1 sheet frozen puff pastry, thawed
  • 415g can pink salmon, well drained
  • 420g can corn kernels, drained
  • 165.00 ml grated tasty cheese
  • 128.75 gm milk
  • 60g baby mesclun salad
  • 20.60 gm Italian dressing
  • 4 spring onions, sliced
  • 5 eggs
  • 2 tomatoes, chopped
  • 1 Lebanese cucumber, chopped
Instructions:
  • Preheat the oven to 200C (180C fan). Lightly oil a 20cm square non-stick cake tin, then line it with puff pastry, ensuring it fits snugly into the corners.
  • Spread a mouthwatering mixture of salmon, corn, spring onions, and cheese over the pastry. Combine the eggs and milk, then pour over the filling. Bake for 35 minutes until the tart is beautifully golden brown and firm. Let it rest for 5 minutes before slicing for a perfect presentation.
  • Prepare the side salad by mixing together fresh mesclun leaves, juicy tomatoes, and crisp cucumber. Drizzle with dressing and mix well until everything is evenly coated. Serve alongside the tart for a delightful meal.

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