Salmon Tart
with Ham and Chard
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
Healthy, because
Even smarter
This dish might look impressive, but is incredibely easy to pull together thanks to the pre-made pie crust. It's also a great source of vitamins and minerals thanks to the chard and omega-3 fatty acids from the salmon.
For a bit more fiber, substitute the basmati rice for brown rice.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- Ingredients
- 16 ozs ready-made Pie crust
- 8 slices ham
- 4 cups Salmon fillet (sliced)
- 5 cups Swiss Chard leaf (stems removed and leaves blanched)
- ½ cup cooked Basmati rice (seasoned to taste with salt and pepper)
- 2 Tbsps fresh Dill (chopped)
- salt
- peppers
- 1 egg (beaten)
Preparation steps
1.
Preheat oven to 350F
2.
Roll out half the pastry on a lightly floured surface. Line a 10" pie pan with the shortcrust pastry. Prick the base all over with a fork. Line with parchment paper and dried beans or pie weights.
3.
Bake blind in the oven for 20 minutes. Remove the paper and baking beans and allow to cool.
4.
Line the bottom of the pie with the slices of ham. Top with a layer of salmon and season generously. Scatter over half the chopped dill. Top with a layer of the blanched Swiss chard leaves. Top this with all of the cooked rice and then add another layer of the blanched Swiss chard leaves.
5.
Finish with a layer of the salmon and season again with salt, pepper and the fresh dill.
6.
Roll out the remaining half of the pastry. Brush the top of the pastry already in the pie pan with some of the beaten egg then drape the remaining pastry on top.
7.
Crimp the sides together with a fork. Brush the top of the pie with additional beaten egg.
8.
Bake in the oven for an additional 30-40 minutes or until golden brown and cooked though.
