Salmon broccoli tart
- 1 large bush broccoli
- 1 diced union
- 1 can of Salmon (on water)
- ready made frozen tart dough
- salt and pepper
- 3 eggs
- about 125 gram of garlic-herb cream cheese
Spread slices of dough on working space for them to thaw.
Butter the tart form or oven dish
Cut broccoli in small bushes and put them in cooking water for about 5 minutes. Drain them, add cold water and drain again.
Mix the eggs with the cream cheese and add salt and pepper according to taste.
Clothe the form with the slices of dough (overlap edges of slices with 1/4 cm) and press edges to each other with the flat side of a fork. Pierce wholes in the bottom with the fork.
Spread bushes of broccoli on bottom and add drained salmon in small pieces.
Pour the egg mixture over it.
Bake pie in over on 200 degrees for 35 minutes.
Closed Codfish tart
- 450 gr cod fish
- bread crumbs
- 2 cloves of garlic
- 1 large roughly diced union
- bush with fresh green herbs
- 50 ml stock
- 1/2 package of frozen dough or 1/2 of the basic dough recipe
This closed tart is made in a shallow oven dish. Put the cod in the dish, sprinkle salt &pepper on it and sprinkle bread crumbs on top. Fry garlic and union and put on top of the fish. Pour a litter bit of stock in the oven dish so that it covers the bottom. Cover the dish with the dough and make a little whole in the middle of it. Spread thin layer of mixed egg or milk on top.
Bake in oven on 200 degrees in about 30 minutes. Serve with mashed potatoes and carrots.