Shortcrust pastry, cottage cheese, egg, smoke salmon, baby spinach, asparagus, sun dry tomatoes

Smoked salmon & spinach tart

Wioletta WalasFood

Heat oven to 200C. Roll out the pastry on a flour-dusted surface and use to line a tart tin, leaving the small excess pastry overhanging the edge. Make some holes in the pastry whit fork

Shortcrust pastry, cottage cheese, egg, smoke salmon, baby spinach, asparagus, sun dry tomatoes/ peepers

Shortcrust pastry, cottage cheese, egg, smoke salmon, baby spinach, asparagus, sun dry tomatoes

Smoked salmon & spinach tart

Smoked salmon & spinach tart

Heat oven to 200C. Roll out the pastry on a flour-dusted surface and use to line a tart tin, leaving the small excess pastry overhanging the edge. Make some holes in the pastry whit fork and bake for 15 mins. Meanwhile, make the filling: put the cottage cheese, stir in the egg yolk, and seasoning whit black pepper and some of olive from sun dry tomato’s/ peepers. Tear the salmon slices into large or small pieces whit ever you prefer and chopped up some steamed spinach. Spoon over the mixture, then arrange pre-cooked asparagus and remaining salmon, tomato’s/peepers and strips of pastry on top with some egg whites for the colour. Bake for 25-30 mins until puffed up and golden. Done. Perfect for lunch ore any time with salad.I love it .