Cheesy salmon corn and pumpkin tart
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Prep Time
20 Minutes
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Cook Time
60 Minutes
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Yield
1
Ingredients
- 1 x 200g can Safcol Salmon in Springwater, drained
- 8 eggs, lightly beaten
- ½ cup milk
- 3 cups pumpkin, cut in 2cm cubes
- 1 tablespoon olive oil
- 1 red capsicum, deseeded – ½ cut into cubes and ½ into strips to decorate
- 2 cups fresh or frozen corn kernels
- 2 medium garlic cloves, finely chopped
- 1 bullet chilli, finely chopped (optional)
- sea salt and freshly ground black pepper
for the base
- 3 cups brown rice, slightly overcooked
- 1 egg
- 1½ cups loosely packed tasty cheddar, finely grated
to decorate
- coriander leaves
Instructions
- Preheat oven to 170°C.
- Grease and line a 5cm deep, 24cm flan dish or pan with baking paper.
- In a large frying pan, on a medium heat, add the olive oil, fry the pumpkin until tender and just starting to change colour. Add the ½ capsicum that is cut into cubes, garlic, corn and chilli (if you using it). Stir until the garlic starts to smell fragrant and the vegetables are combined. Remove from heat.
- In a large bowl, add the slightly overcooked rice, 1 egg and 1 cup of grated cheddar. Stir thoroughly and season with black pepper.
- Using a spoon, press the rice mixture into the flan dish firmly and evenly around the base and up the sides of the dish, trying not to leave any gaps.
- In a large bowl beat the eggs & milk together and season with salt & pepper.
- Spread the vegetable mixture and drained salmon across the base of the tart and then very gently pour in the egg. Top with the remaining ½ cup of grated cheese and decorate with the other half of capsicum cut in strips.
- Bake for about 45-50 minutes in the oven until the egg sets and the top of the tart is dark golden brown. Serve warm or cold decorated with coriander leaves with a tomato and red onion salad.
| Servings: | 6 |
| Ready in: | 80 Minutes |
| Course: | Lunch, Dinner |
| Recipe Type: | Tarts & Frittatas |
| Ingredient: | Salmon |
Cheesy salmon corn and pumpkin tart
Our naturally sweet, flavour packed cheesy salmon corn and pumpkin tart is superb. It’s easy to make and full of nutrients, making this a great family meal. Serve with a tomato and red onion salad.
