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Salmon & Ricotta Tart

Salmon & Ricotta Tart



  • 200 g Tassal Tassie Smoked Salmon roughly chopped
  • Cooking oil spray
  • 4 sheets filo pastry
  • 150 g low fat ricotta cheese
  • 3 Tbsp dill finely chopped
  • 2 eggs lightly beaten
  • ½ cup low fat milk
  • Green salad to serve


  • Pre-heat the oven to 180°C. Coat a 20cm loose-based tart tin with cooking oil spray.
  • Line the base with a sheet of pastry and lightly coat it with cooking oil spray before placing the next sheet of pastry on top. Continue this with the remaining pastry sheets. Place on a baking sheet and bake for 8 mins, until lightly golden
  • Place the remaining ingredients in a bowl and mix to combine, seasoning well with salt and pepper. Gently pour the salmon mixture into the cooked pastry case.
  • Reduce the oven temperature to 160°C and bake for 35 mins or until the salmon filling is set.
  • Serve slices of the tart accompanied with a green salad and lemon wedges.