The SALMON AND SPINACH SAVORY TART is a rich and indulgent dish that can be prepared as an appetizer for a festive dinner or even as a main course for a light but refined lunch. It is a simple preparation that is really enjoyable thanks to the perfect balance of the ingredients and their harmony: the sweet creaminess of the ricotta welcomes and complements the spinach, with a fresh taste and a slight bitter finish, and the smoked salmon provides aroma and a boost of flavor.
The shell for this tart is a pâte brisée, crisp and delicate. I recommend making it at home, following the step-by-step photo-recipe below, but of course you can also find ready-made versions in any supermarket. In any case, don’t worry about the preparation: it’s simple and quick, a very convenient aspect — it can even be made in advance and then baked shortly before serving. Try it and let me know.
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- Difficulty: Very easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 577.49 (Kcal)
- Carbohydrates 47.02 (g) of which sugars 3.92 (g)
- Proteins 22.60 (g)
- Fat 34.72 (g) of which saturated 21.79 (g)of which unsaturated 12.45 (g)
- Fibers 2.88 (g)
- Sodium 766.74 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups all-purpose flour
- 1/2 cup butter (cold (about 4.4 oz))
- 1/4 cup water (cold)
- 1 pinch salt
- 11 oz spinach (weight when frozen)
- 1 cup ricotta (cow's milk)
- 3.5 oz smoked salmon
- 1 egg (medium)
- 4 tbsp grated Parmesan
- to taste salt
- to taste black pepper
YOU’LL NEED THE FOLLOWING FOR THE SALMON AND SPINACH TART
- 2 Bowls
- 1 Tart pan 8 in
- 1 Pan
- 1 Pastry mat
- 1 Rolling pin
PREPARATION: SALMON AND SPINACH SAVORY TART
The preparation of the SALMON AND SPINACH SAVORY TART is very easy.
Place the sifted flour in a bowl and make the classic well in the center.
Add the butter in pieces, the very cold water and the salt.
Begin to work quickly, mixing the butter with the water, being careful not to warm the dough too much.
Gradually incorporate the flour into the water and butter until you obtain a homogeneous dough. You can make the dough in the bowl of a stand mixer with the paddle attachment.
Wrap the prepared pâte brisée in plastic wrap and let it rest in the fridge for at least 30 minutes.
Thaw the spinach (you can also use fresh spinach) and sauté it in a pan with a drizzle of oil and a pinch of salt for 5 minutes. Then let it cool and roughly chop it with a knife.
In a bowl place the ricotta, the egg, the Parmesan, a pinch of salt and a grating of black pepper. Mix everything with a fork.
Add the spinach and the shredded smoked salmon and fold them in well. Roll the pâte brisée to a thickness of 3 mm (about 1/8 in) and line an 8 in pan.
Prick the base with a fork, fill the shell with the filling, distributing it evenly and level the surface.
Bake the salmon and spinach savory tart in a preheated conventional (static) oven at 356°F for 40–45 minutes. Once baked, remove it from the oven and let it cool slightly, then unmold and serve in slices.
TIP
With the leftover scraps of pâte brisée you can make small tartlets, savory biscuits to fill, or breadsticks.
STORAGE
You can store the salmon and spinach savory tart in the refrigerator well covered for up to 2 days.
