Easy<\/p>\n
+\/- 250<\/p>\n
4 servings<\/p>\n
15 minutes<\/p>\n
40 minutes<\/p>\n
55 minutes<\/p>\n
Indulge in a healthy yet delicious spin on a classic with this spinach and salmon tart. Featuring a homemade pumpkin seed crust and a creamy filling, this dish perfectly balances crunch with melt-in-your-mouth textures. Simple to make, this recipe highlights straightforward ingredients like smoked salmon, fresh spinach, and ricotta cheese.<\/p>\n
For 4 people<\/p>\n
– Whole spelt flour: 250g
\n– Olive oil: 10cl
\n– Water: 5cl
\n– Salt: 1 tsp
\n– Pumpkin seeds: 20g<\/p>\n
– Smoked salmon: 200g
\n– Fresh spinach: 350g
\n– Eggs: 3
\n– Spring onions: 2
\n– Ricotta cheese: 150g
\n– Thick cream (15% fat): 150g
\n– Salt and pepper to taste<\/p>\n
1. Start by making the spelt and pumpkin seed crust. In a food processor (or a mixing bowl), combine all the crust ingredients until a dough forms. Roll out the dough between two sheets of parchment paper and line your tart pan with it (I used a 20cm tart ring). Chill in the refrigerator.<\/p>\n
2. Preheat your oven to 375\u00b0F (190\u00b0C).<\/p>\n
Wash the spinach leaves and remove the stems. Cook them in a pot for about 10 minutes until they are tender and have released most of their water. Even after cooking, my spinach usually retains some water. I cool them in a colander, squeeze out as much water as possible by pressing the leaves with my hands.<\/p>\n
Finely chop the spring onions. Set aside.<\/p>\n
In a bowl, beat the eggs. Mix in the ricotta and thick cream. Stir in the chopped spring onions, spinach, and diced smoked salmon (cut into 1cm squares). Season with salt and pepper.<\/p>\n
Pour the filling into the prepared crust and bake for 40 minutes.<\/p>\n\n\n