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  • Serves 4
  • 65 mins cook

Salmon tart

salmon tart

Salmon tart, salmon recipe, brought to you by Woman's Day


Salmon tart

  • 2 tsp olive oil
  • 1 red onion, finely chopped
  • 1 large sheet frozen shortcrust pastry, thawed
  • 210 g can pink or red salmon, drained, flaked
  • 200 g ricotta
  • 20 g rocket, coarsely chopped
  • 2 tbsp snipped chives
  • 3 eggs, lightly beaten
  • 1/2 cup milk
  • 1 lemon, zest and juice


Salmon tart

  1. Preheat oven to 200°C (180°C fan-forced). Lightly grease a 23cm loose-based flan pan. Place on a baking tray. Ease pastry into pan. Trim edges. Chill 10 minutes.
  2. Heat oil in a medium frying pan on high. Saute onion 2-3 minutes, until tender. Remove from pan. Cool.
  3. Line pastry case with baking paper. Fill with dried beans, rice or pasta. Blind bake case 10 minutes. Remove paper and filling; bake further 5 minutes. Cool slightly. Reduce oven to 180°C (160°C fan-forced).
  4. Meanwhile, in a large bowl, combine salmon, ricotta, rocket, chives and onion. Stir in combined egg, milk, zest and juice. Season to taste.
  5. Pour salmon mixture into pastry case. Bake 40-45 minutes until set. Serve tart sliced into wedges.


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