Friday

SALMON & DILL TART

SERVES 4 PREP 20 MINS COOK 55 MINS PER SERVE 1574kj

1 ½ sheets frozen shortcrust pastry, thawed 15g butter 1 red onion, sliced 125g skinless, boneless salmon, sliced ½ cup baby spinach 50g camembert, chopped 3 eggs ½ cup milk ½ cup light sour cream 2 tbsp chopped dill salad leaves, to serve

1 Preheat oven to hot, 200°C. Preheat a baking tray.

2 Line 22cm flan pan with removable base with pastry sheets – trim and cut to fit. Trim edges. Bake blind on preheated tray 12-15 mins. Remove paper and weights. Bake uncovered 10 mins. Cool.

3 In a frying pan, melt butter on medium. Saute onion 3-4 mins until soft. Add salmon, cooking 1-2 mins. Cool slightly.

4 Scatter salmon mixture over pastry case, followed by spinach and camembert.

5 In a jug, whisk eggs, milk, sour cream and dill together. Season to taste. Pour into case. Bake 25-30 mins until filling is just set. Cool 10 mins. Serve warm with salad.

TOP TIP To skip the pastry case and make this into a frittata, add 2 more eggs and bake in a 20cm round or square ovenproof dish until set.