Thermomix Salmon Spinach Tart

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This super tasty Thermomix Salmon Spinach Tart is one of the tastiest dinners or lunches for the whole family. The recipe is easy to prepare and makes a healthy dinner. When it is that time of the day again and you completely forgot to prepare something for the kids and the husband or even for yourself, you should definitely give this Thermomix Salmon Spinach Tart a go. If you are in a rush, you can even use store bought puff pastry and just whizz everything up in minutes. The salmon is so tasty in combination with a fresh creme fraiche mustard sauce and spinach, it will make you feel so nice to have eaten something so healthy. Making a rough puff pastry is much easier than you think. Unlike the traditional puff pastry, this recipe combines the butter and pastry layer within the dough already so that all you need to do is create the layers by rolling and folding about 3-4 times.

Ingredients

Rough Puff Pastry

  • 200 g ice cold butter chopped into small chunks (you can freeze the butter for a while)
  • 200 g plain flour
  • 90 g cold water
  • 1/2 tsp salt

Salmon Spinach Tart

  • 150 g creme fraiche
  • 1 Tbsp wholegrain mustard
  • 1 pinch sea salt flakes
  • 1 pinch black pepper
  • 1 egg
  • 2 smoked salmon fillets in small pieces
  • 50 g fresh spinach
  • 1 lemon juice only

Instructions

  1. To make the rough puff pastry, place the ice cold butter, plain flour, ice cold water and salt in the mixing bowl and mix 20 Sec. / Speed 6.
  2. Place onto a generously floured surface and form into a ball. It will be very sticky so just be sure to handle it quickly. Shape into a square and wrap in clingfilm. Refrigerate for 30 minutes.
  3. Remove, unwrap and place onto a floured surface. Roll out to a rectangle about 20x50cm. Fold over the bottom third and then the top third. Turn so that the seam side faces you. Repeat the rolling and folding process 3-4 times, then wrap in cling film and chill again for 20 minutes.
  4. Preheat the oven to 200°C / 180°C Fan / Gas Mark 6.
  5. Roll out the pastry to a 0.5cm thin. Transfer onto a large rectangular baking tray lined with greaseproof paper. Prick all over with a fork.
  6. Clean the mixing bowl. Add the creme fraiche, wholegrain mustard, salt and pepper to the mixing bowl and combine 10 Sec. / Speed 2.5. Spread over the pastry, leaving a 2cm border all around. Brush the border with the egg and bake in the oven for 20 minutes until golden brown and puffed up.
  7. Remove from the oven and decorate with the spinach and salmon pieces. Drizzle over lemon juice and serve. Enjoy!

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