Salmon & spinach tart
A light lunch or dinner party starter of puff pastry topped with mustard crème fraîche, flaked salmon fillets, and baby spinach
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Prep:15 mins
Cook:20 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 486
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fat 32g
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saturates 14g
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carbs 29g
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sugars 2g
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fibre 1g
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protein 19g
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salt 1g
Ingredients
- 320g sheet ready-rolled puff pastry
- 1 egg yolk, to glaze
- 2 skinless salmon fillets
- 3 tbsp crème fraîche
- 1 tbsp wholegrain mustard
- large handful baby spinach
- mixed leaves tossed with your favourite dressing, to serve
Method
Heat oven to 200C/180C fan/gas 6 and line a large baking sheet with baking parchment. Unroll the pastry sheet and score a border about 1cm from the edge. Prick the middle area with a fork all over and glaze the border with the egg yolk. Bake the pastry for 15 mins until puffed up and almost cooked.
Meanwhile, put the salmon fillets in a microwaveable dish and cover with cling film. Cook in the microwave on High for 2 mins until just cooked. Set aside to cool for 1-2 mins, then flake into chunky pieces. Mix the crème fraîche with the mustard in a small bowl and season.
Take the pastry out of the oven and flatten the middle area with the back of a spoon. Cover the base with the crème fraîche sauce, then scatter the spinach and salmon flakes over. Bake in the oven for a further 5 mins or until the pastry is cooked and golden. Serve with dressed mixed leaves.
