You should receive a text message shortly.
You should receive an email shortly.
Please log in to add this recipe
Go to binder
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
of the reference intake
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.
See more Tart recipes