Baking

Salmon and mushroom tart

Salmon and mushroom tart
4
30M

Ingredients

Method

1.Preheat oven 200°C/180°C fan-forced and grease a 20cm loose bottom flan tin.
2.Place thawed pastry into dish and trim away excess pastry. Prick pastry base with a fork and set aside.
3.In a frying pan, heat oil over medium; add onion and garlic and cook 1-2 minutes or until onion has softened. Stir in mushrooms and cook for a further 4 minutes or until mushroom has softened.
4.Season with salt and pepper; remove from heat and cool. Spoon into the base of the pastry lined dish.
5.Meanwhile, flake salmon meat, and remove skin and any large bones; set aside. Whisk eggs and cream together and stir through chopped chervil and flaked salmon.
6.Pour into pastry and scatter over crumbled feta. Bake 20 minutes or until filling is firm and pastry is cooked and golden.
7.Serve with steamed green vegetables or salad.

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