
These impressive tarts are great for serving to your family and friends.
Serves
4
Prep
25 minutes
Cook
25 minutes
Nutritional Information:
Each 220g serving contains (excludes serving suggestion)
- KCal
- 267
- Carbs
- 18.4g
- Fibre
- 2.8g
- Protein
- 18.9g
- Fat
-
12.4g
(Medium)
- Saturates
-
2.5g
(Low)
- Sugars
-
4.9g
(Low)
- Salt
-
0.39g
(Low)
- Fruit/Veg Portion
- 1
Ingredients
Ingredients
- 1 tbsp vegetable oil
- 100g filo pastry
- 1 yellow pepper, chopped
- 4 spring onions, finely sliced
- 75g cooked and drained spinach (defrosted frozen is ideal)
- good pinch pepper
- 15g dill, roughly chopped but reserving 4 sprigs to garnish
- 2 boneless, skinless salmon steaks (approx. 125g each), cut into small cubes
- 1 egg, beaten with 100ml milk
- 8 cherry tomatoes, sliced
- lemon wedges, to garnish
Method
Method
Recipe tips
- Make sure you keep the filo pastry damp throughout. Cover it with a damp tea towel until you use it. Only make the filo cases just before you plan to fill them.
- If you don’t have small oven proof dishes you could make one large tart.