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A Kraft tart which I’ve so substantially adapted that I’ve pretty much de-Krafted it, but I have left in the Philadelphia cheese as an echo of its culinary ancestry. If you haven’t used leek, onion and garlic together, they offer a subtle blend of flavours when combined. If time isn’t a factor and you want to make a healthier crust, you could try a rice crust either from my Butternut Pumpkin Pie With a Brown Rice Crust or my Leek and Spinach Tart With Rice Crust. Some conversions: 220g = 7oz; 100g = 31/2 oz; 210g = approximately 61/2 oz.
- 1 (220 g) frozen shortcrust pastry, case thawed
- 20 g unsalted butter
- 1 leek, thinly sliced
- 1 small onion, minced
- 1 -3 garlic clove, minced (depending on your relationship with garlic)
- 1⁄2 teaspoon cumin (optional) or 1⁄2 teaspoon cumin, to taste (optional)
- 1⁄4 teaspoon nutmeg (optional) or 1⁄4 teaspoon nutmeg, to taste (optional)
- 100 g baby spinach leaves
- 1 (210 g) can red salmon, drained, bones removed, broken into chunks (it is not essential to remove the bones -- you can simply crush them, they are, after all, an excell)
- 1⁄2 lemon, zest of, finely grated (OMIT if you're not fond of lemony flavours)
- 100 g philadelphia light spreadable smoked salmon or 100 g cream cheese
- 2 eggs
- salt, to taste
- fresh ground black pepper, to taste
- 1⁄2-1 cup grated parmesan cheese (optional)
- dill sprigs (to garnish) or parsley sprig, for garish
- mixed salad green, to serve
- Pierce the pastry well with a fork and bake in a hot oven 200°C/400°F/gas mark 6 for 8 minutes; remove it from the oven and allow it to cool slightly.
- Heat the butter in a medium-sized (preferably non-stick) pan and sauté the leek for 3-4 minutes until softened, then add the onion and garlic, and cumin and nutmeg (if using), making sure that all the ingredients are well-combined and sauté for an additional 1-2 minutes; stir in the baby spinach leaves, allow them to wilt, add the salmon and lemon zest (if using) and stir all the ingredients thoroughly to ensure that they are well-combined.
- Spoon the salmon mixture evenly into the pastry case.
- Whisk together the Philadelphia cheese, eggs and salt and pepper, to taste; then pour this mixture over the salmon and vegetables; sprinkle with the parmesan (if using).
- Bake the tart in a moderate oven at 180°C/350°-375°F/4-5 gas mark for 20-25 minutes or until the filling is set; garnish with sprigs of dill or parsley and serve with a green salad.