I love a good savoury tart (or quiche). Buttery pastry and a rich savoury filling are balanced out with a fresh green salad. Using canned salmon, this savoury salmon tart is a delicious, inexpensive meal.

If canned salmon is a bit too fishy for you, try using hot smoked salmon instead. Bacon or chorizo work well for a non-seafood alternative. This is a very flexible recipe that’s great for using up what you have on hand.

PRINT RECIPE PDF

I love a good savoury tart (or quiche). Buttery pastry and a rich savoury filling are balanced out with a fresh green salad. Using canned salmon, this savoury salmon tart is a delicious, inexpensive meal.

SAVOURY SALMON TART

Keyword: MAIN MEALS, SEAFOOD

Difficulty: Easy

Ready In: 1 hour

Serves: 4

QUICK PRINT

Ingredients

TART

2 sheets frozen savoury shortcrust pastry (300g/10.6oz)
1/2 tsp olive oil
1 red capsicum
1 small red onion
210 g canned pink or red salmon (7.4oz)
6 eggs, divided
1/3 cup milk (80ml)
1/3 cup lite sour cream (80ml)
1/2 Tbsp Dijon mustard
1 cup grated cheddar cheese, divided (100g)
2 Tbsp capers (optional)
1/4 tsp salt
1/8 tsp black pepper

SALAD

60 g cos lettuce (2.1oz)
1 Lebanese cucumber
1 avocado
100 g sugar snap peas (3.5oz)
1 Tbsp olive oil
1 Tbsp apple cider vinegar
1 tsp Dijon mustard
1/2 tsp brown sugar

Instructions

Preheat oven to 190ºC (375ºF) fan bake. Get pastry out of the freezer to defrost. Grease a 23cm (9 inch) round tart or quiche tin with the olive oil.
MAKE TART
Finely dice capsicum and red onion. Drain the salmon and remove any large bones.
Line the tart tin with defrosted pastry sheets. You might need to cut the sheets and press together to line the tin fully (save any scraps for decorating the top). Place a sheet of baking paper on top of the pastry and fill with baking beans or rice. For an easy option, just place the base of a springform cake tin on top instead - this seems to work fine! Bake for 10 minutes, until golden around the edges.
Meanwhile, whisk together five of the eggs, milk, sour cream and mustard. Stir in capsicum, onion, salmon, 3/4 cup of cheese, capers (if using), salt and pepper.
Whisk remaining egg with a fork in a small bowl. Remove pastry case from oven and immediately brush egg over the top. Stir any remaining egg into the tart mixture, then pour over the pastry base. Sprinkle over the remaining 1/4 cup of cheese. Use the pastry scraps to decorate the top, if you like (I usually cut them into leaf shapes). Bake for 30 minutes, until puffed and set in the centre.
MAKE SALAD
While tart is cooking, roughly chop lettuce. Cut cucumber and avocado into thin slices. Microwave sugar snaps for 1 minute. Whisk together oil, vinegar, mustard and sugar for the dressing. Divide prepared salad ingredients between individual serving plates and drizzle with dressing.
SERVE
Remove tart from oven and leave to cool for a couple of minutes. Slice into wedges and serve with salad.

Recipe Notes

WINE MATCH: Sparkling wine is perfect!
GLUTEN-FREE OPTION: Use gluten-free pastry or remove the pastry altogether and make a crustless version.
INGREDIENT SWAPS: If the flavour of tinned salmon is too strong for you, try hot smoked salmon instead. For a non-seafood option, bacon or chorizo both work well. The red onion can be swapped for brown onion or spring onions.
BULK IT UP: For bigger appetites, you could add some boiled new potatoes to the meal - season well with salt and pepper and add a pat of butter or a dollop of sour cream.
STORING AND REHEATING: Tart is best reheated in the oven to prevent the pastry going soggy. Store tart, salad and dressing separately.