Smoked salmon and creme fraiche tart
2/3/2010
Quiche is an easy dish which can be served hot or cold. This smoked salmon and creme fraiche tart is a taste sensation!
Ingredients
(You can click on ingredients to see more related recipes)
| 275 g | Shortcrust pastry |
| 3 | Eggs |
| 1 to taste | Salt & freshly ground pepper |
| 3 cups | Baby spinach |
| 200 g | Smoked salmon |
| 1 | Lemon |
| 2 tbsp | Olive oil |
| ¼ cup | Capers |
| 2 tbsp | Creme fraiche |
Directions
- Line a 20cm spring form pan with pastry and refrigerate for 30 minutes.
- Preheat oven to 200 degC. Prick pastry with a fork, then line with baking paper and cover with blind baking weights or dried beans or rice. Bake for 15 mins. Remove weights and cook pastry case for a further 5 minutes. Turn down oven temperature to 180 degC.
- Lightly whisk eggs and creme fraiche together and then season well with salt and freshly ground black pepper.
- Remove any long stems from the spinach leaves and place leaves in cooked pastry shell.
- Flake salmon, discarding the skin, and add to the spinach.
- Pour egg and creme fraiche mixture and sprinkle with lemon rind.
- Bake for 30 minutes or until filling is just set.
- Heat oil in a small frying pan and, when hot, add capers and fry for a few seconds until they start to sizzle. Serve tart topped with crisp capers.
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