🍽️ Crunchy Tart with Spinach and Smoked Salmon

Name: Crunchy Tart with Spinach and Smoked Salmon
Total time: 30 min
Yield: 4 servings
Ingredients: 200 g spelt whole wheat flour; salt; 150 g butter; 500 g salmon fillet; 200 g fresh spinach; freshly ground nutmeg; 4 eggs; 150 ml whipping cream; 400 g cream cheese; 100 g freshly grated cheddar; pepper (from the mill); 1 egg yolk

443 kcal · 30 min · 4 servings

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Ingredients

200 g spelt whole wheat flour
salt
150 g butter
500 g salmon fillet
200 g fresh spinach
freshly ground nutmeg
4 eggs
150 ml whipping cream
400 g cream cheese
100 g freshly grated cheddar
pepper (from the mill)
1 egg yolk

Instructions

1. Put the flour into a bowl and add two small pinches of salt.
2. Distribute 120 grams of cold butter in small pieces over the flour.
3. Knead the ingredients with 50 milliliters of cold water into a smooth dough.
4. Wrap the dough in cling film.
5. Place the dough in the refrigerator for about 1 hour.
6. Wash the salmon fillet under running water.
7. Pat the fish dry with kitchen paper.
8. Cut the salmon into small cubes.
9. Clean the spinach and wash it thoroughly.
10. Shake the spinach dry.
11. Cut half of the spinach into thin strips.
12. Heat the remaining butter in a pot.
13. Wilt the spinach strips in it while stirring.
14. Season the spinach mixture with salt and a pinch of nutmeg.
15. Take the dough out of the refrigerator.
16. Lightly dust a work surface with flour.
17. Roll the dough out roundly.
18. Line a tart pan with baking paper.
19. Place the dough in the form as the base.
20. Cut off the excess dough at the edge.
21. Shape the dough edge into a wave pattern as desired.
22. Distribute the wilted spinach on the dough base.
23. Distribute the salmon cubes on the spinach.
24. Whisk the eggs in a separate bowl until smooth.
25. Add the cream to the egg mixture.
26. Add the cream cheese to the egg mixture.
27. Add the cheddar to the egg mixture.
28. Season the egg mixture with salt and pepper.
29. Distribute the remaining fresh spinach leaves on the filling.
30. Pour the egg mixture over the tart.
31. Whisk the egg yolk with some cream in a small bowl.
32. Brush the egg-cream mixture onto the dough edge with a brush.
33. Preheat the oven to 200 degrees top/bottom heat.
34. Place the tart in the preheated oven.
35. Bake the tart for about 30 minutes.
36. Check if the egg mixture is firm.
37. Take the tart out of the oven.
38. Serve the tart lukewarm or completely cooled.

Nutrition per serving

kcal: 443
Protein: 20 g · Fett/Fat: 35 g · Carbs: 12 g