Tuesday, 21 April 2009

Smoked salmon and spinach tart

Ok, it's time for my first recipe. It's one of my favourite "new" recipes. The last time I made this tart was for Easter and everyone, me and my boyfriend, loved it. However, I couldn't find any spinach at the supermarket so had to improvise and ended up using broccoli instead. (My boyfriend actually prefered it with broccoli, so I guess that'll be what I'll be making from now on).

Smoked salmon and spinach/broccoli tart


3 dl all-purpose flour
1 tbsp grated parmesan cheese
125 g unsalted butter or margarine
2- 2½ tbsp cold water

1 small leek
100 g fresh spinach, or frozen broccoli
100 g smoked salmon
1 dl grated cheese
2 eggs
1 dl heavy cream
2 pinches salt

Heat oven to 200 C.

1.Mix flour, Parmesan cheese and butter so that it looks like crumble. Add water, a little at a time, and make a dough. Set to rest, covered with a damp cloth, for 30 min. Press the chilled dough into a round, loose-bottomed mould (23-24 cm), letting the pastry come up around the edges about 5 cm.. With some aluminum foil, cover the edges so when you bake it the edges will not collapse. Prebake the pastry for 10 mins.

2.Clean and chop the leek. Put some oil in a pan, heat and steam the leeks for a few minutes allowing them to get soft. Roughly chop the spinach, if you are using frozen broccoli cut the florets lengthways, add to the pan allowing the spinach to wilt or the broccoli to heat. Pour out on a plate to chill.
3. Cut the salmon into strips and mix with the spinach/broccoli.
4. Combine eggs, cream, salt and lemon-infused pepper in a bowl. Add the grated cheese and the spinach-salmon mix.

5. Pour the mixture into the prebaked pastry, be sure to remove the tin foil first!

6. Bake on the bottom rack of the oven for 35-40 minutes. The tart should be firm to the touch when done.

Serve with a fresh salad.

Can be served hot or cold, and is excellent to freeze for up to 3 months.

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