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Great for a midweek meal or buffet fare for any occasion, this salmon tart can be made ahead and frozen, so when you need it, you'll have a wonderful meal on the table in next to no time. See method
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Freezing and defrosting
To freeze, leave the cooked tart to cool completely, then freeze in the tin wrapped with baking paper and foil. To reheat, preheat the oven to gas 4, 180°C, fan 160°C. Remove from the freezer, unwrap, then cover with foil and bake for 30 mins. Remove the foil, then bake for a further 15 mins or until piping hot. Leave to rest for at least 15 mins before serving. Once reheated from frozen, eat on the same day – do not reheat a second time.
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