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How to make Easy salmon & corn tart

Yield = 4
Prep time: 0:15
Cook time: 0:35
Total time: 0:50

Ingredients

  • 1 sheet frozen puff pastry, thawed
  • 415g can pink salmon, well drained
  • 420g can corn kernels, drained
  • 2/3 cup grated tasty cheese
  • 1/2 cup milk
  • 60g baby mesclun salad
  • 1 tablespoon Italian dressing
  • 4 spring onions, sliced
  • 5 eggs
  • 2 tomatoes, chopped
  • 1 Lebanese cucumber, chopped

Method

  • Step 1 Preheat oven to 200C or 180C fan. Lightly oil a 20cm square non-stick cake tin. Line tin with puff pastry pressing into corners.
  • Step 2 Fill the pastry case with salmon, corn, spring onions and cheese. Whisk the eggs and milk together and pour over the filing. Bake for 35 mins until tart is golden brown and set. Stand for 5 mins before cutting into slices to serve.
  • Step 3 Side Salad: Combine mesclun leaves, tomatoes and cucumber. Add dressing and toss thoroughly to coat. Serve with tart.