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.
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
- 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
- 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!