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–+ servings
Servings: 4 Servings

Gluten-free Spinach Tart with Salmon

Author: Katrine Louise Fisker
Keyword: Dinner, Family Food, Fish, Gluten-Free, Lunch, Pie, Salmon, Salmon Fillet
Prep Time: 1 hour 10 minutes
Cook Time: 35 minutes
Metric - US Customary

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. 
  • Gluten-free Spinach Tart with Salmon