Salmon tart

A week of packed lunches - Thursday.

Ingredients (serves 2):
150g frozen puff pastry
1/2 tbsp butter, softened
1/2 cup thick cream
1/2 cup fresh milk
1 large egg
1 small onion, chopped
1/2 tsp salt
1 tsp black pepper
2 cups spinach leaves
4 button mushrooms, halved
6 cherry tomatoes, halved
100g smoked salmon
2 tsp dried coriander

Method:
1. Roll out the puff pastry. Cut into a circle to line a 6cm tart tin. Brush with butter and bake at 180 deg C for 15 minutes or until the crust is golden brown.
2. Whisk the cream, fresh milk and egg together. Add in the chopped onions, salt and black pepper.
3. Pour the mixture into the cooked crust. Add the spinach, mushrooms, tomatoes and salmon, then sprinkle with dried coriander.
4. Turn on the oven's top grill and cook the tart for another 10 minutes or until the top is golden brown.

Tips:
To fill the crust, leave the tart tin in the oven but pull out the oven tray halfway. Put the cream mixture into a jug and pour slowly into the crust.

Recipe source: Simply Her magazine (Jan 2008)