Salmon, Rocket & Basil Tart

March 24, 2009 · Posted in Cooking Recipes · Comment 

Salmon, Rocket & Basil Tart

  • Pie is best eaten soon after baking.
  • · Use puff pastry if you like. Watch carefully during baking; using a skewer, pierce any bubbles caused by steam.

Serves 6

Preparation: 15 minutes

Cooking: 1 hour

Ingredients:

  • · 2 sheets frozen shortcrust pastry, just thawed
  • · 60g baby rocket or spinach leaves, chopped, plus extra, to serve
  • · 415g can pink salmon, flaked
  • · ½ cup shredded basil
  • · ¼ cup drained pimento-stuffed green olives, sliced
  • · 6 eggs
  • · 1½ cups cream
  • · 270g fresh ricotta, crumbled

Method:

  1. Preheat oven with a baking tray on lower-middle shelf, to 200°C/180°C fan forced. Line base and sides of a 23cm springform pan with pastry.
  2. Line pastry with baking paper. Fill with dried beans or pie weights. Place pan on preheated tray; bake for 10 minutes. Remove paper and weights; bake for 5 minutes more or until pastry is golden. Reduce oven to 180°C/160°C.
  3. Scatter rocket, salmon, basil and olives in pastry case. Whisk eggs with cream and ricotta in a large jug; season with salt and black pepper. Pour evenly over filling.
  4. Bake for 45-50 minutes or until filling is set. Cool slightly; remove pan ring. Serve with extra rocket.

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