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Salmon & Leek Tart
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2 Sheets | puff pastry |
1 tablespoon | oil |
1 | leek, sliced |
1 x 420 gr | can corn kernels, drained |
2 x 185 gr | cans salmon, drained & flakes |
60 gr | chopped spinach |
1/4 cup | grated tasty cheese |
5 | eggs |
3/4 cup | milk |
1/2 cup | light sour cream |
Fit & trim the 2 pastry sheets into a 22 cm springform tin
Prick the base with folk
Chill for 30 minutes
Place tin on an oven tray
Line pastry with baking paper, fill with dried beans
Bake at 200C for 10 miinutes
Remove beans & paper, bake for 5 more minutes
Remove from the oven
Reduce oven temp to 180C
Sauté leek in oil until tender
Arrange over pastry
Sprinkle with corn kernels, salmon, spinach, cheese
Whisk eggs, milk & cream
Season to taste
Pour over salmon
Bake for 45-50 minutes
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