Serves : 4
Preparation time: 15 minutes
Cooking Time: 55 minutes
Ingredients
- 125 ml (½ cup) chorizo, chopped
- 500 ml (2 cups) salmon, cubed
- 60 ml (4 tbsp.) sun-dried tomatoes, chopped
- 60 ml (4 tbsp.) basil leaves, chopped
- 250 ml (1 cup) homemade béchamel sauce
- 2 slices shortcrust pastry
- Salt and pepper to taste
Preparation
- Preheat oven, rack in center, to 190°C (375°F).
- Brown chorizo in a skillet for 5 minutes. Set aside.
- In the same skillet, brown salmon, 2 to 3 minutes.
- In a bowl, combine salmon, chorizo, sun-dried tomatoes, basil and béchamel sauce. Check seasoning.
- Place one of the two pastries in a tart tin and spread with the prepared mixture. On top, place the second pastry to cover and close, then bake for 45 minutes.
