Salmon And Ricotta Tart Recipe

Name: Salmon And Ricotta Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 None refrigerated pie crust; 2 tsp olive oil; 1 None red onion, finely chopped; 1 can (7 1/2 oz) pink salmon, drained and flaked; 3/4 cup ricotta cheese; 1/2 cup arugula leaves, coarsely chopped, plus additional for garnish; 2 tbsp snipped fresh chives; 3 None eggs, lightly beaten; 1/2 cup milk; 1 None lemon, peel grated and lemon juiced

Servings: persons

1 None refrigerated pie crust
2 tsp olive oil
1 None red onion, finely chopped
1 can (7 1/2 oz) pink salmon, drained and flaked
3/4 cup ricotta cheese
1/2 cup arugula leaves, coarsely chopped, plus additional for garnish
2 tbsp snipped fresh chives
3 None eggs, lightly beaten
1/2 cup milk
1 None lemon, peel grated and lemon juiced

1
Preheat the oven to 400u00b0F. Lightly grease a 9-inch tart pan with removable bottom. Place on a baking pan. Line tart pan with pie crust then trim the edges. Refrigerate for 10 mins.
2
Line the pie crust with parchment paper. Fill with dried beans or rice. Bake for 10 mins. Remove paper and filling. Bake 5 mins longer. Cool slightly. Reduce the oven to 350u00b0F.
3
Meanwhile, heat the oil in a medium skillet on high heat. Add the onion and saute for 2-3 mins, until tender. Mix salmon, ricotta, arugula, chives and onion in a large bowl. Stir in the eggs, milk, lemon peel and juice. Season to taste. Spoon into tart crust.
4
Bake for 40-45 mins until set. Slice the tart and garnish with additional arugula leaves.

452

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 None refrigerated pie crust, 2 tsp olive oil, 1 None red onion, finely chopped, 1 can (7 1/2 oz) pink salmon, drained and flaked, and more.

Yes, Salmon And Ricotta Tart falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Salmon And Ricotta Tart

How did you like this recipe?

Frequently Asked Questions