Recipe for gluten-free spinach tart with salmon
A delicious savory pie is always a good choice, and the classic with salmon and spinach is eternally popular! It’s no wonder, as few things pair as well as the rich fish and the green vegetable, and the combination is used in countless dishes.
The pie crust itself is gluten-free and can naturally be used in any other savory pie. It is good because it doesn’t crumble, which can otherwise be the case with pie doughs made from gluten-free flour types.
Ingredients
- 70 gram Cornmeal
- 5 gram Almond Flour
- 40 gram Pop Fiber available at health food stores and in some larger supermarkets
- 80 cloves Butter cold, cut into smaller pieces
- 3 gram Xanthan Gum available at health food stores
- 3 gram Salt
- 2 pcs. Salmon Fillet
- 4 pcs. Egg
- 200 gram Milk or cream, possibly a mix
- 150 gram Spinach from frozen
- Nutmeg grated
- 100 gram Grated cheese
- Spices salt and pepper
Instructions
Tart Base:
- Mix cornmeal, almond flour, potato fiber, xanthan gum, and salt together in a bowl.
- Add the butter to the mixture and work it into the dough until it forms a firm ball.
- Grease a tart dish well with butter and press the dough into the dish with your hands. Make sure to press the dough well up the sides of the dish.
- Prick the dough with a fork and let it rest in the refrigerator for about an hour.
- Pre-bake the tart base for 10-15 minutes at 180 degrees Celsius (356 degrees Fahrenheit) fan oven.
Filling:
- Put eggs and milk/cream in a bowl and whisk the mixture together. Season it with a little salt and pepper.
- Pour the mixture over the pre-baked tart base.
- Thaw the spinach in a pot over low heat until it starts to simmer.
- Season the spinach with nutmeg, salt, and pepper.
- Cut the salmon fillets into cubes.
- Spread spinach and salmon on the tart and sprinkle the surface with grated cheese.
- Bake the tart for about 25 minutes or until the egg mixture is set and the tart is beautifully golden.
- Serve with a good salad.
