Salmon & spinach tart
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Salmon & spinach tart

By Chelsie Collins

A light lunch or dinner party starter of puff pastry topped with mustard crème fraîche, flaked salmon fillets, and baby spinach

  • Prep:15 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 486
  • fat 32g
  • saturates 14g
  • carbs 29g
  • sugars 2g
  • fibre 1g
  • protein 19g
  • 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

  1. 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.

  2. 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.

  3. 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.

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