Salmon and spinach tart

Creamy salmon tart with fresh spinach, dill and lemon custard in a shortcrust pastry shell. Easy and festive for the Easter lunch.

Ingredients

• 200 g plain flour
• 100 g cold butter, diced
• 3 tbsp cold water
• 0.5 tsp salt
• 300 g salmon fillet, cut into pieces
• 150 g fresh baby spinach
• 3 eggs
• 2 dl whipping cream
• 1 dl crème fraîche
• 2 tbsp chopped dill
• 1 tsp lemon zest
• Salt and white pepper

Method

1. 1Rub flour, salt and butter until crumbly. Add water and work quickly into a dough. Wrap and chill 30 minutes.
2. 2Roll out and line a tart tin (26 cm). Prick the base and blind bake at 200°C for 10 minutes. Remove weights and bake 5 more minutes.
3. 3Wilt the spinach in a dry hot pan for 1 minute. Squeeze out the liquid and chop.
4. 4Whisk eggs, cream, crème fraîche, dill, lemon zest, salt and white pepper.
5. 5Distribute the salmon pieces and spinach in the pastry case. Pour the egg custard over.
6. 6Bake at 180°C for 30–35 minutes until golden and set. Serve warm or at room temperature.

Tips & tricks

• Read the full recipe before you start.
• Prep ingredients in advance for smoother cooking.
• Taste near the end and adjust seasoning as needed.

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