Salmon And Ricotta Tart

• 1 None refrigerated pie crust
• 2 tsp olive oil
• 1 None red onion, finely chopped
• 1 can (7 1/2 oz) pink salmon, drained and flaked
• 3/4 cup ricotta cheese
• 1/2 cup arugula leaves, coarsely chopped, plus additional for garnish
• 2 tbsp snipped fresh chives
• 3 None eggs, lightly beaten
• 1/2 cup milk
• 1 None lemon, peel grated and lemon juiced

1. Preheat the oven to 400u0b0F. Lightly grease a 9-inch tart pan with removable bottom. Place on a baking pan. Line tart pan with pie crust then trim the edges. Refrigerate for 10 mins.
2. Line the pie crust with parchment paper. Fill with dried beans or rice. Bake for 10 mins. Remove paper and filling. Bake 5 mins longer. Cool slightly. Reduce the oven to 350u0b0F.
3. Meanwhile, heat the oil in a medium skillet on high heat. Add the onion and saute for 2-3 mins, until tender. Mix salmon, ricotta, arugula, chives and onion in a large bowl. Stir in the eggs, milk, lemon peel and juice. Season to taste. Spoon into tart crust.
4. Bake for 40-45 mins until set. Slice the tart and garnish with additional arugula leaves.

crust, olive oil, red onion, pink salmon, ricotta cheese, arugula, fresh chives, eggs, milk, lemon

Taken from recipes-plus.com/api/v2.0/recipes/22534 (may not work)