Cheesy salmon corn and pumpkin tart - Safcol

Ingredients

• 1 x 200g can Safcol Salmon in Springwater , drained
• 8 eggs, lightly beaten
• ½ cup milk
• 3 cups pumpkin, cut in 2cm cubes
• 1 tablespoon olive oil
• 1 red capsicum, deseeded – ½ cut into cubes and ½ into strips to decorate
• 2 cups fresh or frozen corn kernels
• 2 medium garlic cloves, finely chopped
• 1 bullet chilli, finely chopped (optional)
• sea salt and freshly ground black pepper for the base
• 3 cups brown rice, slightly overcooked
• 1 egg
• 1½ cups loosely packed tasty cheddar, finely grated to decorate
• coriander leaves
• Preheat oven to 170°C.
• Grease and line a 5cm deep, 24cm flan dish or pan with baking paper.
• In a large bowl, add the slightly overcooked rice, 1 egg and 1 cup of grated cheddar. Stir thoroughly and season with black pepper.
• Using a spoon, press the rice mixture into the flan dish firmly and evenly around the base and up the sides of the dish, trying not to leave any gaps.
• In a large bowl beat the eggs & milk together and season with salt & pepper.
• Bake for about 45-50 minutes in the oven until the egg sets and the top of the tart is dark golden brown. Serve warm or cold decorated with coriander leaves with a tomato and red onion salad.