Salmon and Tomato Tarts Recipe

Name: Salmon and Tomato Tarts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup wheat germ; ½ cup breadcrumbs; 1 teaspoon ginger; 1 teaspoon dried mustard; ½ teaspoon cumin; 1 teaspoon thyme; 1 (14 ounce) can Italian stewed tomatoes; ½ cup sockeye salmon (canned); ¼ cup parmesan cheese; 1 cup all-purpose flour; ½ cup whole wheat pastry flour; ½ teaspoon salt; ½ cup lard; 10 tablespoons cold water

Servings: persons

½ cup wheat germ
½ cup breadcrumbs
1 teaspoon ginger
1 teaspoon dried mustard
½ teaspoon cumin
1 teaspoon thyme
1 (14 ounce) can Italian stewed tomatoes
½ cup sockeye salmon (canned)
¼ cup parmesan cheese
1 cup all-purpose flour
½ cup whole wheat pastry flour
½ teaspoon salt
½ cup lard
10 tablespoons cold water

1
Preheat oven to 375 F (190 C).
2
In a medium size bowl combine flours, salt and lard.
3
Using a pastry blender or a butter knife cut the lard into small pieces about the size of a small pea.
4
Slowly add the cold water to the mixture and stir with a fork until dough comes together and forms a ball.
5
On a lightly floured surface roll out the dough and cut with a lid and then place the round in a muffin tin and set aside when completed
6
In another bowl combine wheat germ, bread crumbs and spices together.
7
Add the tin of tomatoes along with the salmon and mix together all ingredients until thoroughly combined
8
Put a small amount of salmon tomato mixture into each muffin cup and top with parmesan cheese.
9
Bake in the oven for 15 to 20 minutes
10
Remove from oven when crust is nicely browned and cheese is melted on top.
11
Set aside to cool and then remove to a cooling rack.

308

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.

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

You need 14 ingredients. The key ingredients include: ½ cup wheat germ, ½ cup breadcrumbs, 1 teaspoon ginger, 1 teaspoon dried mustard, and more.

Yes, Salmon and Tomato Tarts 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 Tomato Tarts

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