Cheesy salmon corn and pumpkin tart

Name: Cheesy salmon corn and pumpkin tart
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 1
Cuisine: International

Published on January 21, 2016 | In International By safcol |

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- Prep Time
- 20 Minutes
- Cook Time
- 60 Minutes
- Yield
- 1
- 1

Cheesy salmon corn and pumpkin tart

Our naturally sweet, flavour packed cheesy salmon corn and pumpkin tart is superb. It’s easy to make and full of nutrients, making this a great family meal. Serve with a tomato and red onion salad.

Cheesy salmon corn and pumpkin tart
If you like salmon, be sure to check out our salmon recipes page for more inspiration!

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Gluten Free, Pesco Vegetarian

Ingredients

1 x 200g can Safcol Salmon in Springwater, drained
8 eggs, lightly beaten
½ cup milk
3 cups pumpkin, cut in 2cm cubes
1 tablespoon olive oil
1 red capsicum, deseeded – ½ cut into cubes and ½ into strips to decorate
2 cups fresh or frozen corn kernels
2 medium garlic cloves, finely chopped
1 bullet chilli, finely chopped (optional)
sea salt and freshly ground black pepper
for the base
3 cups brown rice, slightly overcooked
1 egg
1½ cups loosely packed tasty cheddar, finely grated
to decorate
coriander leaves

Instructions

Preheat oven to 170°C.
Grease and line a 5cm deep, 24cm flan dish or pan with baking paper.
In a large frying pan, on a medium heat, add the olive oil, fry the pumpkin until tender and just starting to change colour. Add the ½ capsicum that is cut into cubes, garlic, corn and chilli (if you using it). Stir until the garlic starts to smell fragrant and the vegetables are combined. Remove from heat.
In a large bowl, add the slightly overcooked rice, 1 egg and 1 cup of grated cheddar. Stir thoroughly and season with black pepper.
Using a spoon, press the rice mixture into the flan dish firmly and evenly around the base and up the sides of the dish, trying not to leave any gaps.
In a large bowl beat the eggs & milk together and season with salt & pepper.
Spread the vegetable mixture and drained salmon across the base of the tart and then very gently pour in the egg. Top with the remaining ½ cup of grated cheese and decorate with the other half of capsicum cut in strips.
Bake for about 45-50 minutes in the oven until the egg sets and the top of the tart is dark golden brown. Serve warm or cold decorated with coriander leaves with a tomato and red onion salad.