Salmon & Broccoli Tart

 1 Puff pastry
 1 tbsp Olive oil
 1 Leek
 1 Garlic clove
 200 Canned salmon
 1 cup Broccoli
 50 g Cheddar cheese
 4 Eggs
 ½ cup Low-fat milk
 ½ cup Low-fat natural yogurt
 1 tbsp Dill
1

Preheat oven to 200 °C. Lightly grease a 20cm fluted flan tin. Roll out pastry for use in the tin.

2

Finley slice the white of the leaks. Crush garlic. Drain and flake the salmon. Cut broccoli in to small florets. Grate the cheese.

3

Heat oil in a large frying pan over high heat. Add leek and cook for 5 minutes or until soft. Add garlic and cook for a further 2 minutes then remove pan from heat and set aside.

4

Cover tart base with salmon, broccoli and cheese.

5

In a small bowl mix eggs, milk, yogurt and dill. Add leek and garlic, season lightly and pour over tart-filling.

6

Bake approximately 45 minutes or until lightly browned and puffy in the center.

Ingredients

 1 Puff pastry
 1 tbsp Olive oil
 1 Leek
 1 Garlic clove
 200 Canned salmon
 1 cup Broccoli
 50 g Cheddar cheese
 4 Eggs
 ½ cup Low-fat milk
 ½ cup Low-fat natural yogurt
 1 tbsp Dill

Directions

1

Preheat oven to 200 °C. Lightly grease a 20cm fluted flan tin. Roll out pastry for use in the tin.

2

Finley slice the white of the leaks. Crush garlic. Drain and flake the salmon. Cut broccoli in to small florets. Grate the cheese.

3

Heat oil in a large frying pan over high heat. Add leek and cook for 5 minutes or until soft. Add garlic and cook for a further 2 minutes then remove pan from heat and set aside.

4

Cover tart base with salmon, broccoli and cheese.

5

In a small bowl mix eggs, milk, yogurt and dill. Add leek and garlic, season lightly and pour over tart-filling.

6

Bake approximately 45 minutes or until lightly browned and puffy in the center.

Salmon & Broccoli Tart