SAVOURY SALMON TART
Features: Dairyworks 3 Cheese Natural Grate
2 sheets frozen savoury shortcrust pastry, defrosted
6 eggs, divided
1/3 cup milk
1/3 cup lite sour cream
1/2 Tbsp Dijon mustard
210g canned pink or red salmon, drained
1 red capsicum, finely diced
1 small red onion, finely diced
1 cup Dairyworks 3 Cheese Grated
Preheat oven to 190ЉC fan bake. Grease a 23cm round tart or quiche tin with oil or butter
and line with pastry sheets (save any scraps for decorating the top). Place a sheet of
baking paper over pastry and fill with pie weights (or place the base of a springform cake
tin on top). Bake for 10 minutes, until edges are golden.
Meanwhile, whisk together five of the eggs, milk, sour cream and mustard. Stir in salmon,
capsicum, onion and 3/4 cup Dairyworks 3 Cheese Grated. Season with salt and
Whisk remaining egg in a small bowl. Remove pastry from oven and immediately brush
egg over the top. Stir any remaining egg into tart mixture, then pour into pastry case.
Sprinkle over the remaining 1/4 cup Dairyworks 3 Cheese Grated. Use pastry scraps to
decorate the top.
Bake for 30 minutes, until puffed and set in the centre. Leave to cool for a couple of
minutes before slicing into wedges and serving with a green salad.
Diced bacon or chorizo can be used in place of the canned salmon.