Name: Savory Salmon Spinach Tart
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: 12 Portionen
Ingredients: 200 g Wheat flour Type 405; 80 g Sweet cream butter; 80 ml Milk; 4 piece Fresh free-range eggs; 700 g Salt; 2 clove Garlic cloves; 50 g Dried tomatoes; 2 tbsp Native rapeseed oil; to taste Pepper; to taste Nutmeg; 400 g Salmon fillet; 200 g Crème Fraîche; 50 g Pine nuts

Cook Time

1 h 45 min

Servings

Difficulty

Medium

Prep Time

45 Min

This Thermomix® recipe for Savory Salmon Spinach Tart is ready in 1 h 45 min and yields 12 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This savory salmon spinach tart is an absolute eye-catcher on any brunch buffet or as a light dinner. The buttery shortcrust pastry harmonizes wonderfully with the creamy filling of fresh spinach, spicy salmon and sun-dried tomatoes. I especially like to make this tart in the spring when the spinach comes fresh from the market. The preparation is a bit more complex, but the result is worth it! The pine nuts give the tart a nice crunch shortly before the end of the baking time. A recipe that is always well received by my guests!

Ingredients (13 ingredients)

Preparation (8 steps)

Prepare shortcrust pastry

Thermomix® Setting

2 min/Kneading speed

Put 200 g flour, 80 g butter, 80 ml milk, 1 egg and 1 pinch of salt into the mixing bowl and process into a shortcrust pastry for 2 min./kneading stage. Wrap the dough in cling film and let it rest in the refrigerator for 30 minutes.

120

Chop garlic and dried tomatoes

Thermomix® Setting

3 sec/Speed 7

Put 2 garlic cloves into the mixing bowl and chop for 3 sec./speed 7. Add 50 g dried tomatoes and chop for 3 sec./speed 5. Transfer everything and set aside.

Sauté spinach

Thermomix® Setting

5 min/212°F/Linkslauf Speed 1 100 Reverse

Put 1 tbsp oil in the mixing bowl and heat for 3 min./120°C/speed 1. Add the chopped garlic and sauté for 1 min./120°C/speed 1. Add 700 g spinach in portions and sauté for 5 min./100°C/reverse rotation speed 1 until it collapses. Season with salt, pepper and nutmeg. Put the spinach in a sieve and squeeze out well.

300

Prepare salmon

Dice 400 g salmon fillet and fry in a pan with 1 tbsp oil from all sides, salt and pepper. Then set aside.

Roll out dough and prepare tin

Roll out the dough on a lightly floured work surface a little larger than the quiche tin (26 cm). Fill into the greased tin, pull up the edge and prick several times with a fork.

Prepare filling

Spread the squeezed spinach with the chopped tomatoes and the fried salmon on the dough.

Prepare custard

Thermomix® Setting

20 sec/Speed 3

Put 200 g crème fraîche, 3 eggs, salt and pepper into the mixing bowl and mix for 20 sec./speed 3.

Bake quiche

Pour the custard over the filling. Bake the quiche in a preheated oven at 200 °C top/bottom heat for approx. 40-50 minutes. Sprinkle the 50 g pine nuts over the quiche 5 minutes before the end of the baking time.