Salmon and Onion Tart
A warm, hearty choice that’s easy to prepare and sure to satisfy the taste buds.
|1 can (213 g) ||Gold Seal Sockeye Salmon, drained, skin & bones removed if desired |
|1 tbsp ||extra virgin olive oil |
|1 cup ||thinly sliced onions |
|1 cup ||thinly sliced leeks, whites only |
|1/2 tsp ||cinnamon |
|1/2 cup || cream cheese |
|1 cup || shredded cheddar cheese |
|1 cup ||shredded jalapeño jack cheese |
|4 ||eggs |
| 1 can ||evaporated milk |
| 8 sheets ||phyllo pastry |
Add smoked Gouda cheese instead of the cheddar for a fuller flavour.
- In a fry pan over med/high heat add olive oil and warm for 1-2 minutes. Add onions and leeks, sauté for 3-5 minutes until onions soften. Turn heat off and add cinnamon and cream cheese and stir until cheese is melted. Set aside.
- Place phyllo sheets in a nonstick 9” x 9” pan, cutting away the extra phyllo outside of the pan. Add the onion and cream cheese mixture in the pastry, crumble salmon on top and add the shredded cheddar & jalapeno cheese.
- In a separate bowl whisk the eggs and milk together and pour over onions and salmon.
- Bake for 25 - 30 minutes until a mixture is set. Bring out of the oven and let stand for 3 minutes before cutting.
Prep: 30 mins
Total: 1 hr
|Nutritional Values |
|36 g |
|Sat Fat ||19 g |
|Carbs ||21 g |
|Protein ||29 g |
|Fibre ||1 g |
|Cholesterol ||196 mg |
|Sodium ||699 mg |
|Sugar ||1 g |
|Calcium ||589 mg |
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