Salmon & Spinach Tart

For savoury, kanpai~

Number of serves: 24 muffin tray size tart

Ingredient A
Egg 100g
Cream 150ml
Milk 50ml
Salt and Pepper (Your liking)

Ingredient B
Chopped Dill 1tbspn (optional)
Lighted Sautéed Large Onion 1/2pc
De-veined, Washed, and Blanched Spinach 1/2bunch
1cm cube size Salmon 150g (optional, if making to vegetarian style)
De-seeded and Dized Tomato 100g

Ingredient C
Blind Baked shell case using  Blind Baked Short Crust Pastry (click to see the recipe)

1. Mix Ingredient A till well blended. Pre-heat oven to 170C.

2. Arrange ingredients B in the tart shell (put the tart shell in the original baking tray). If you wanna to have green and red to show up at the finishing, put the sautéed onion at the bottom, then follow with Salmon, and Tomato and Spinach.

3. Pour in ingredient A mixture into each tart shell. Overflowing may cause the tart to stick to the mould and unable to be removed.

4. Bake at 170C for 15mins or till set. Longer baking time is required for bigger tart.