This Easy Salmon & Corn Tart is a new recipe in my “fatty fish” arsenal, and a good one. It checks the quick and easy boxes using ingredients that are usually on hand.
The tart is a bit like a quiche except the base is puff pastry instead of short crust. Not only was it great served warm for dinner, I had it cold for lunch the next day – it tasted just as good. The tart would be great sliced up and taken to a picnic as well.
Easy Salmon & Corn Tart
2 sheets (approx. 20cm x 20cm) frozen puff pastry, thawed
415g can salmon
1 cob of corn, kernels removed
4 shallots, sliced
2/3 cup grated tasty cheese
½ cup milk
Preheat oven to 200C (390F). Lightly oil a 20cm square non-stick cake tin.
Line the base of the tin with one sheet of pastry. Cut the other sheet into 4 equal strips and press around the side of the tin to form a shell. Press into the corners well also.
Sprinkle salmon, corn kernels, shallots and cheese over the base of the pastry shell. Whisk together the eggs and milk and pour over the other ingredients. Trim excess pastry from the sides if necessary so that they are not too high.
Bake in preheated oven for 35 minutes. The tart should be golden brown and set. Allow to stand for 5 minutes before slicing and serving. If serving cold, it can be allowed to cool in the pan and then sliced.
The Klutzy Cook Notes
- Tinned corn can be substituted for fresh corn kernels.
- Use whatever canned fish is on hand – pink salmon, red salmon or tuna.