Serves
4
Prep Time
15 minutes
Cooking Time
25 minutes
Ingredients
- 2 sheets frozen shortcrust pastry, thawed
- 300g fresh ricotta
- ⅓ cup finely grated parmesan cheese
- 1½ tablespoons chopped fresh basil, plus extra leaves, for garnish
- 210g can John West Pink Salmon, drained, bones removed and flaked
- 125g can Edgell Diced Capsicum, drained
- Oil spray
- 10 cherry tomatoes, halved
Diced Capsicum
Method
STEP 1Press pastry sheets slightly overlapping into the base of a 34cm x 11cm rectangular fluted tart pan with removable base. Trim edges. Blind bake in a preheated oven at 220°C for 8-10 minutes (see tip). Remove from oven and reduce temperature to 200°C.
STEP 2
Meanwhile, combine ricotta, parmesan, basil and John West Pink Salmon in a bowl.
STEP 3
Spoon ricotta mixture evenly over base of tart. Press in tomatoes cut side up and sprinkle with Edgell Diced Capsicum. Spray with oil and season to taste. Return to oven and bake for a further 15-20 minutes or until pastry is golden. Cool slightly before removing from tart pan. Serve garnished with extra basil leaves.
Tips
To blind bake, simply cover pastry base and sides of the pastry with baking paper and top with dry uncooked rice or baking beads. This will prevent the base of the pastry from rising.