Savory Spinach, Salmon & Goat Cheese Tart using a Thermomix
(4.9)
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Dive into a delightful culinary adventure with our Spinach, Salmon, and Goat Cheese Tart—a dish that’s as vibrant as a painter's palette! This tart intricately combines the earthy flavors of spinach with the rich, smoky notes of salmon, all enveloped in a flaky, buttery crust that would make any pastry chef weep with joy. Did you know that spinach has been adored since the 9th century when it made its grand entrance in Persia? And goat cheese, with its creamy texture and slightly tangy flavor, has been a favorite among cheese lovers since ancient times! This tart not only satisfies your taste buds but also brings a touch of sophistication to your dinner table, making it the perfect centerpiece for any gathering. So, roll up your sleeves and get ready to impress your guests with this culinary masterpiece that’s sure to steal the show!
Ingredients
- 1 Sheet(s) Shortcrust pastry
- 200 g Fresh spinach
- 200 g Salmon fillet
- 3 Eggs
- 100 g Whipping cream
- 50 g Milk
- 1 Pinch(es) Salt
- 1 Pinch(es) Pepper
- 100 g Goat cheese
- 50 g Grated gruyère
Steps
Pastry Preparation
- Preheat the oven at 180°C.
- Place 1 sheet(s) of shortcrust pastry in a baking tray.
- Prick the bottom of the Shortcrust pastry with a fork
Filling Preparation
- Add 200 g of fresh spinach in the food processor bowl.
- Mix manual: 3sec / 0°C / Speed 5.
- Transfer the content of the food processor bowl in a bowl.
- Wash the food processor bowl.
- Cut into small pieces, and add 200 g of salmon fillet in the bowl.
- Add 3 eggs, 100 g of whipping cream, 50 g of milk, 1 pinch(es) of salt, 1 pinch(es) of pepper, 100 g of goat cheese in the bowl.
- Mix manual: 10sec / 0°C / Speed 3.
Assembly and Baking
- Transfer the content of the bowl in the baking tray.
- Sprinkle 50 g of grated gruyère on a preparation content.
- Cook in the oven at 180°C during 30min.
- Continue cooking for 10 more minutes, or until the crust is golden brown and the filling is set
- Let cool slightly before serving
- Serve Warm.
