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Spelt, smoked salmon and spinach tart

Spelt, smoked salmon and spinach tart is built on Sea Salt, Sea Salt Plus Extra, Freshly Ground Black Pepper Plus Extra, and Rapeseed Oil. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 tsp
• 1 tsp
• 1 tsp
• 3 tbsp

Method (preview)

1. 1

   Preheat the oven to 200C/400F/Gas 6 and grease a 28cm/11in pie dish with butter.

2. 2

   For the pastry, mix both flours and the salt together in a large bowl, then rub in the butter with your fingers.

3. 3

   Mix in the quark or fromage frais.

4. 4

   Knead the dough lightly with your hands just until the ingredients come together (alternatively, put all the ingredients in a food processor and pulse).

5. 5

   If the dough does not bind together, add a little water and briefly mix again.

6. 6

   Cover the pastry case with baking parchment and fill with baking beans or uncooked rice to weigh it down.

7. 7

   Bake for 15 minutes.

8. 8

   Remove the paper and beans and bake for five minutes more, or until the base looks dry.

9. 9

   To make the filling, rinse the spinach in cold water, then place in a saucepan over a medium heat and allow to wilt.

10. 10

    When it’s just wilted, drain really well in a sieve.

11. 11

    Gently fry the shallot in butter for 3-4 minutes without browning. Turn off the heat and add the spinach to the pan.

12. 12

    Beat the eggs in a large bowl, then add the crème fraîche, cottage cheese, nutmeg, salt and pepper and mix well with a wooden spoon.

13. 13

    Now add the salmon and spinach mixture and mix again.

14. 14

    Season again, to taste, with salt and pepper.

15. 15

    Pour the mixture into the pastry case and bake for 30-35 minutes, or until the filling has set but retains a slight wobble in the centre.

16. 16

    In a small bowl, whisk together the lime juice, oil, salt and pepper to make a dressing.

17. 17

    Pour the dressing over the salad and mix.