Salmon, Leek And Cheese Tart

• 2 sheets shortcrust pastry dough
• 1 tbsp oil
• 1 None leek, sliced
• 1 (15 oz) can sweet corn
• 2 (6 oz) cans salmon, drained, flaked
• 2 oz baby spinach, roughly chopped
• 1.5 oz Cheddar cheese, grated
• 5 None large eggs
• 3/4 cup milk
• 1/2 cup light sour cream
• None None salad, to serve

1. Place pastry dough, side by side, on parchment paper, overlapping slightly. Press together to join. Ease into an 8 inch springform pan. Trim edges. Prick base with a fork then chill for 30 mins.
2. Preheat oven to 400u0b0F. Place tart shell on a baking tray. Line with parchment paper and fill with pie weights. Bake blind for 10 mins. Remove weights and paper. Bake for 5 mins.
3. Reduce heat to 350u0b0F. Heat oil in a frying pan over high heat. Saute leek for 4-5 mins, until tender. Transfer to tart shell. Top with sweet corn, salmon, spinach and cheese.
4. Whisk together eggs, milk and sour cream. Season to taste. Pour over filling and bake for 45-50 mins, until golden and set. Serve warm with salad.

shortcrust pastry, oil, sweet corn, salmon, baby spinach, cheddar cheese, eggs, milk, light sour cream, salad

Taken from recipes-plus.com/api/v2.0/recipes/32079 (may not work)