What do you think of this crazy spring weather? Just when you think the snow and cold temps are gone, surprise! Now that we are dealing with snow over here, but the temps did cool down again.
I love the flavorful crust recipe that is my go-to recipe for most of my tarts, but go ahead and use a refrigerator pie crust. They are so perfect for last minute savory tarts (or sweet pies…oh, I love pies!).
Salmon and Spinach Tart-Torta Salata con Salmone e Spinaci
- 2 teaspoons cold water
- 1 teaspoon cold cider vinegar
- 1 1/2 cups all-purpose flour plus more for surface
- 1/2 teaspoon salt
- 4 ounces 1 stick cold unsalted butter, cut into small pieces
- 4 ounces cold cream cheese cut into small pieces
- 1 Tablespoon olive oil
- 1 small onion chopped
- 1 cup salmon cooked and broken into small pieces
- 1 cup of potatoes cooked and cut into small pieces
- 2 cups spinach cooked and cut into pieces (make sure all excess water has been squeezed from the spinach)
- 1 teaspoon fresh tarragon
- 4 eggs
- 1/2 cup heavy cream
- 1/2 cup milk
- salt and pepper to taste
- Preheat oven to 375 F. Combine water and vinegar in a small bowl. Combine flour and salt in another bowl. Using a pastry cutter or your fingers, cut butter and cream cheese into flour mixture until mixture resembles coarse crumbs with some larger pieces remaining.
- Add water mixture to dough in a slow, steady stream, stirring, until mixture just begins to hold together. (Alternatively, pulse ingredients in a food processor.) Turn out onto a piece of plastic wrap. Press dough into a disk. Refrigerate until firm, about 1 hour or overnight.
- Filling Directions: Add olive oil to frying pan on medium-high heat. Add the onion and cook until soft and lightly colored (about 7 minutes). Be sure to stir the onions occasionally. Add the potatoes, and taragon(or thyme) salt, and some crushed pepper. Towards end of the cooking, add in the cooked salmon and spinach. Cook for about another 2 minutes.
- While this cooks, in a medium sized bowl whisk eggs with cream and milk. Stir in the cooled salmon mixture.
- Roll dough to fit your chosen tart pan, then drape dough in pan. Neatly press dough up the sides of the pan and shape it. Set it on a sheet pan. Pour in the egg mixture. Place the tart pan over a foil lined cookie sheet.
- Bake for about 35-40 minutes or until the tart is golden brown and the filling is set. Check tart at about 30 minutes. If the tart shell is browning too much, cover the tart with foil paper for the rest of the baking time. Let tart cool before removing from tart pan or slice directly in the tart pan when warm.