SALMON TARTS FOR CATS & DOGS
A Few simple ingredients are all you need!
Cooking Time: 25 minutes
80g Brown Rice Flour* (and a little extra for rolling your dough later)
100g Sliced Fresh Salmon (you can use other types of fish)
2 teaspoons Coconut Oil (or Olive Oil)**
A non-stick tart case (I use a mini one that's 11.5cm in diameter)
*Other recommended types of flour include oat flour, garbanzo bean (chickpea) flour, coconut flour or buckwheat flour. I'm not a fan of wheat flour as it tends to "bloat" in the oven (also a nightmare to roll out because it keeps bouncing back together!) and I don't like my tarts looking out of shape, but that's just a personal preference.
**Can you make this without oil? Unfortunately not. I've tried making it without oil and the tart base ended up cracking because it was way too dry.
- Add oil to brown rice flour and begin to add egg gradually. Mix each time you add a little more egg. If you add too much egg and the dough gets too soft, just add a little more flour. You know it's ready when the dough comes together
- Lightly flour your surface and roll out your dough to approximately 0.3 - 0.4cm thick. Place it over the tart base and press gently into the grooves. Remove excess dough from the sides by rolling your pin over it.
- Arrange salmon in a fan pattern or any pattern you like!
- Pour the rest of the egg over to the brim of the tart case (discard the extra if there's any, or microwave it and eat it. You just need enough to fill the tart).
- Bake in the oven for 25 minutes at 150 degrees celcius.
- After baking, remove to cool. Slice only once the tart is cool otherwise there's a very high chance it'll break apart and you don't want that after putting in so much effort.
For video tutorial, please click on this link.
Making this for human? Substitue coconut oil with salted butter for a little more flavour.