Alive and Cooking

Salmon Tomato Tart

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6 eggs
½ cup grated mozzarella
4 spring onions
1 punnet cherry tomatoes halved
1 390g can Pink Salmon (drained)
1 sheet short crust pastry
Freshly ground pepper


1. Pre-heat oven to 220C, line a 25cm flan tray with pastry and add the washed tomatoes and blind bake for five minutes.

2. Finely slice the spring onions and combine in mixing bowl with the eggs, pepper and half of the cheese and mix.

Combine egg mix with 1 can Pink Salmon and pour into pastry case, top with the remaining cheese and bake at 220C for 20 minutes.

Salmon Tomato Tart