Angela's Italian Recipe for Spinach and Salmon Tart

Salmon and Spinach Tart
(Crostata di Salmone e Spinaci)


Ingredients:

4 salmon fillets 2 and 1/4 lbs (1 kg) spinach
1 and 1/2 oz (40 grams) butte (plus extra for greasing) 2 oz (50 grams) plain flour (plus extra for dusting) 18 fl oz (500 ml) whole milk Pinch of freshly grated nutmeg 2 teaspoons chopped fresh thyme 3 and 1/2 oz (100 grams) Gruyère (or Swiss or Gouda) cheese, grated 3 and 1/2 fl oz (100 ml) double cream 7 oz (200 grams) Pate Brisee, thawed if frozen Salt and pepper

Directions:

Preheat the oven to 160°C (325°F) Gas Mark 3. Grease a quiche or tart tin with butter. Place the salmon in a saucepan, add water to cover and a pinch of salt and bring to a boil. Lower the heat and poach for 10 minutes. Meanwhile, cook the spinach, in just water clinging to its leaves after washing, for 5 minutes.

Drain well, squeezing out as much liquid as possible, and chop. Drain the salmon, reserving 1/2 pint (300 ml) of the cooking liquid, and flake. Melt the butter in a saucepan, stir in the flour, milk, reserved cooking liquid, nutmeg, and thyme and season with salt and pepper. Remove from the heat and stir in the cheese, cream, spinach, and salmon. Roll out the pate brisee into a round on a lightly floured surface and line the prepared tin. Prick the base all over with a fork, line with baking parchment and fill with baking beans. Bake for 15 minutes. Remove the beans and parchment.

Spoon in the spinach and salmon mixture, roll over the pastry edges slightly and prick with a fork. Increase the oven temperature to 180°C (350°F) Gas Mark 4 and bake for another 30 minutes. Serve warm. Serves 6.

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