Salmon and ricotta tart
6
Points®
Total time: 1 hr • Prep: 15 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
This elegant dish is surprisingly simple - layers of filo encase a flavour-packed filling of eggs, salmon, dill and capers.
Ingredients
Filo pastry
75 g, (4 sheets)
Fresh dill
¼ cup(s), coarsely chopped, plus extra sprigs to garnish
Smoked salmon
200 g, coarsely chopped
Low-fat ricotta cheese
150 g
Capers, rinsed, drained
1 tbs, finely chopped
Green shallot(s)
3 individual, (green), finely chopped
Fresh lemon rind
1 tsp, finely grated
Egg(s)
2 medium, lightly beaten
Skim milk
½ cup(s), (125ml)
Oil spray
5 x 3 second spray(s)
Instructions
1
Preheat oven to 180°C or 160°C fan-forced. Spray a 34cm x 11cm rectangular or a 20cm round loose-based flan tin with oil.
2
Place 1 sheet of filo on a workbench. Lightly spray filo with oil and top with another sheet of filo. Repeat with remaining filo and oil spray. Press pastry into flan tin and roughly trim edges. Place tin on a baking tray. Bake for 8 minutes or until lightly golden.
3
Reduce oven to 160°C or 140°C fan-forced. Place the chopped dill and the remaining ingredients in a medium bowl. Season with salt and freshly ground black pepper. Stir well to combine. Pour salmon mixture into pastry case. Bake for 30–35 minutes or until filling is set. Serve garnished with dill sprigs.
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