Salmon and Ricotta Tart

Yummmy

Salmon & Ricotta Tart

4 sheets filo pastry

1/4 cup coarsely chopped fresh dill (extra for garnishing)

200g sliced smoked salmon, coarsely chopped

150g fresh low-fat ricotta

1 tbs capers, finely chopped

3 green shallots, finely chopped

1 tsp finely grated lemon rind

2 eggs lightly beaten

1/2 cup skim milk

1. Preheat oven to 180 degrees or 160 degrees fan-forced. Spray a rectangular or round loose-based flan tin with oil

2. Place 1 sheet of filo on a workbench. Lightly spray with oil & top with another sheet, repeat with remaining filo and oil spray. Press pastry into tin and roughly trim edges. Place tin on a baking tray. Cook for approx 5 mins or until lightly golden

3. Reduce oven to 160 degrees or 140 degrees fan-forced. Place the chopped dill and the remaining ingredients in a medium bowl. Season with salt & fresh ground pepper. Stir well to combine. Pour salmon mixture into pastry case. Bake for 30-35 mins or until filling is set. Serve garnished with dill sprigs.

4 serves

each serve = 3.5 points

Enjoy!!

this recipe is from the weight watchers cook easy cookbook