For those who don’t know me, I love Tarts. There is an infinity of combinations to stuff your tarts, and so many different kinds of crust options. Puff pastry for a sweet or salty tart, pâte sablée for sweet tarts and pâte brisée also for sweet and salty tarts. Classic or rustic served hot or cold. They are perfect as an entrée with a salad on the side, or as sweet dessert.
This morning, I made this savory smoked salmon and spinach tart for lunch, this one is made with a pâte brisée, smoked salmon and spinach. Delicious, thick and rich in flavor. I hope you will like it.
Time flies but already Fiesta Friday #107 with Angie and also thanks to Margy @ La Petite Casserole and Su @ Su’s Healthy Living for co-hosting this week!
Serves: 8 slices
Ingredients: (for the crust/pâte brisée)
- 320g of all purpose flour/plain flour
- 150g of butter (cut into small pieces)
- A pinch of salt
- 1 medium egg
- 25ml of water
Procedure:
- In a large bowl add the flour and the salt.
- With your fingertips, start to mix the dry ingredients.
- Add the butter and mix until combined together.
- Add the egg and mix until the dough becomes assembled.
- Slowly add the water and mix until it holds a perfect ball (maybe more or less depending on the quality of the flour and the size of the egg).
- Wrap the dough in a plastic wrap and keep it in the fridge for 30 minutes.
- After 30 minutes remove the dough from the fridge.
- Roll your dough between two big sheets of parchment paper.
- With a rolling pin, flatten the dough and make a circle shape, the size of your tart pan.
- Transfer the parchment paper directly to the pan tart and slowly remove the other parchment paper and set aside (for this recipe I used a cake pan of 23 centimeters and 5 centimeters deep. Usually I work with tart pans but I wanted a high and thick tart).
- Preheat the oven to 180C degrees.
Ingredients: (for the filling)
- 250g of smoked salmon (cut into slices)
- 600g of spinach (washed and drained)
- 1 tablespoon of butter
- 3 eggs
- 300ml of whipping cream
- A pinch of salt
- A pinch of black pepper
- A pinch of nutmeg
Procedure:
- Add a large pan the butter and the spinach.
- Cook on a medium heat until the spinach becomes soft and tender.
- Remove from the pan and put them into a colander.
- In a bowl whisk the whipping cream and the 3 eggs together.
- Add the salt, the black pepper, and the nutmeg.
- Continue to whisk.
- Poke with a fork the bottom of the tart.
- Add the spinach leaves into the bottom of the tart and cover with salmon slices.
- Pour the mixture into the top and bake for 50 minutes (more or less depending on the oven) or when the crust is golden brown.
- Remove from the oven and allow to cook 15 minutes before serving.
Serve hot and enjoy!
Bon Appétit!
Petite Panière 
Your tart looks absolutely delicious! I love the generous amount of spinach you used in the filling. The perfect lunch! x
Thanks a lot for your nice comment. It was indeed. Have a great day! 🙂
Cheers for more spinach! 😀 This looks absolutely delicious, Linda. And thank you for cutting a slice for me. 😀 Happy FF and enjoy your weekend. x
Thank you Jhuls. Who says I cut a slice for you 😀 It was good and yummy and I just took a large slice for my lunch. Have a good day and happy FF! 🙂 xx
I just knew. 😀 Enjoy the rest of your weekend. x
Love everything about this beautiful tart! 🙂
Thank you very much, Ronit! 🙂
Lovely! Perfect pastry 🙂
Thanks a lot Elaine! See you soon 😀 xx
I hope so xxxxx
this looks amazing and I can almost taste the deliciousness…
Thank you so much, Zeba. Always a favorite! 🙂
Yum yum…I’m just poaching some lightly smoked salmon fillets in milk to make (more or less) exactly the same thing but mine is going to be salmon and broccoli, I think. It was meant to be for lunch today so the pastry is sitting ready in the fridge but it’s been bumped to tomorrow. Still..great minds!
Salmon and broccoli sounds perfect, a wonderful match. Enjoy your lunch and have a great weekend! 🙂
Oh Linda you always come up with amazing recipes! Last picture made my mouth literarily watering! Thanks for being at FF this week!
Thank you very much, Margherita and I would love to send you a slice. Thanks for co-hosting FF and have a great weekend! 🙂
Umm, getting seriously hungry looking at this!
Thank you very much. Give it a try and do let me know how it turns out! 🙂
This looks so delicious, Linda! So beautiful as well!
Thank you so much Anna for your kind words. Have a nice week! 🙂
Thank you so much, Linda! Have a wonderful week as well! 🙂
Linda, your tart looks so yum!!! amazing!
Thanks a lot Freda, I really appreciate. Have a nice week! 🙂
Looks like it came directly from the pages of a food magazine – lovely!
Wow, I’m flattered Laura. You’re too kind. Truly it was a nice lunch! 🙂
Not too kind at all – just honest….
xx
Linda, this is my favourite combination for a tart, I only add a few tomatoes to it. Getting hungry just looking at your picture (as always). Have a wonderful Sunday, Nicole
Thanks a lot Nicole. Next time I will try with some tomatoes (sounds really tasty). Have a wonderful week! 🙂 xx
I never thought of salmon in a tart. Looks absolutely inviting Linda. Yummy idea for a sunday brunch ☺
Ana, smoked salmon gives a delicious taste in a tart and a nice combination with any veggie. I’m glad you like it. Have a nice week ahead! 🙂
Salmon and spinach in a tart – perfect 🙂
It was a nice combination, Judi. Have a nice week! 🙂
Oh beautiful looking tart. …
Thanks a lot Chitra. Simple and yummy 😉
Like you, I love tarts/quiches too, especially baked with pâte brisée. This tart looks so wonderful. All your recipes are so wonderful! 🙂
Thank you Fae. I’m glad you like this recipe 😉 This one is my favorite and really delicious! 🙂
What a beautiful tart! This recipe isn’t missing a thing. John would love having this dish to start his day too!
Thank you so much Julie. Have a nice week! 🙂
I love quiches. I make them with anything in my refrigerator. This looks fantastic!
Thank you a bunch Francesca. Have a nice week! 🙂
What a perfect combination of flavors! I would happily eat this for breakfast, lunch, or dinner. Yum!
Thank you so much. I’m glad you like it. I love spinach tart especially with salmon. Have a good day! 🙂
I think White House Red Door above has taken the words right out of my mouth–a perfect tart for any meal and any time of day! Simply wonderful Linda. I love the thick layer of spinach hidden at the bottom of the tart.
Thanks a lot Laurie for your kind words. I love the thick layer of spinach too. The deep pan tart makes a huge difference in this recipe! 🙂 Have a nice day!
You made me hungry just looking at the salmon-spinach tart. How lovely it looks! I can only imagine how delicious it must be! Thanks for bringing it to FF!
Thanks a lot Suchitra. It was indeed. Thank you for co-hosting this week FF. Have a nice day!
Wow it looks totally fabulous!!
Thank you so much! 🙂
I think I have fallen in love! Perfect for Lent, too!
Oh, thank you so much! 🙂
Reblogged this on Chef Ceaser.
Thank you for reblogged! 🙂