An easy homemade Salmon Tart serves the best taste with a healthy combination of salmon and spinach. It is creamy, flavorful and absolutely delicious with the flaky crust.
Salmon Tart With Spinach
Delicious tarts are made with various ingredients, sweet and savory. Sweet fruit tarts are popular and served usually after dinner as a dessert, and savory pastries are perfect for any time during the day. Today, I will introduce you the best salmon tart recipe made with simple ingredients.
Salmon tart is one of my favorite dishes for brunch. It is so delicious and served a healthy dish with balanced nutrients.
Making salmon tart at home is actually easy and quick. You can either prepare the tart shell in advance or use a store-bought, whichever works better for you. Simply bake this salmon tart with all the filling ingredients in the crust for 45 minutes and it is ready to serve.
Ingredients For Salmon Tart
Tart shell requires five (5) following ingredients.
- Unsalted Butter
- All-Purpose Flour
- Whole Wheat Flour
- Egg
- Salt
Ingredients for cream salmon filling.
- Salmon, skinless
- Bella mushrooms
- Yellow onion
- Butter
- Salt
- Ground Black Pepper
- Spinach
- Heavy Cream
- Eggs
- Shredded Mozzarella Cheese
How To Make Salmon Tart?
Homemade tart shell
- Cut the butter into small cubes and mix it with all-purpose flour and whole wheat flour in a bowl. Rub the flour into the butter cubes with your hands until coarse forms.
- Beat the egg with salt in a small bowl, and slowly pour into the flour mixture. Keep kneading the dough while adding the beaten egg. Once all the ingredients are incorporated and the dough forms, cover the dough with plastic wrap and let it rest in the refrigerator for 1 hour.
- Remove the dough from the refrigerator, and transfer it to a floured work surface. Gently roll out the dough into a 6-inches circle with a rolling pin.
- Transfer the dough into a 4-inches round baking pan with a removeable bottom. Gently press down the dough from the side to fit in. Trim the excess part from the edges with a knife and prick the bottom with a fork.
- Preheat the oven to 330°F (165°C), and bake the tart shell for 20 minutes. The tart shell may shrink a little bit after baking, which is noraml.
- Remove the tart shell from the oven and allow it to cool down on the wire rack.
Salmon And Spinach Filling
- Rinse and pat dry the salmon with paper towels. Cut the salmon into small cubes and place them aside.
- Melt the butter in the frying pan, add chopped onion and cook until aromatic. Next, add salmon and sliced mushrooms, and season them with salt and pepper. Stir a few times until the salmon is cooked through. Dish out and set aside.
- Fill the pot with water, and bring the water to a boil. Quickly boil the spinach for 1 minute, then drain out with a strainer.
- Combine heavy cream and eggs in a bowl, and whisk well.
Assemble And Bake The Salmon Tart
- Generously filled the tart shell with cooked salmon, mushrooms and spinach.
- Then add the creamy egg mixture to the tart, and fill up to the top.
- Sprinkle shredded mozzarella cheese on top before baking.
- Preheat the oven to 400°F (200°C), and bake for 45 minutes or until the center firms.
Tips For Baking
- It is the best to use a pan with removable bottom for baking tarts. The baked tarts are easily to remove with a removeable bottom pan.
- I recommand to use a 4-inches round chiffon cake baking pan for this recipe. Making salmon tart with a deep cake pan is better, and helps to hold more filling ingrdeints in the center.
- If the tart is still jiggle in the center after 45 minutes baking, continue bake for another 5 to 10 minutes until it becomes firm. Then remove the salmon tart from the oven.
Salmon tart can be served on its own as a staple. You can also serve it with some boiled vegetables as well as green salads, such as avocado shrimp salad, or roasted pumpkin salad.
The best salmon tart is served hot and fresh out of the oven. However, you can always cook salmon and mushroom filling the night before, covered and refrigerated before baking. Keep the baked tart shells in the freezer will last up to 3 weeks with plastic wrap covered.
To reheat the leftover salmon tart, bake it for 10 minutes in a preheated oven for 356°F.
More Delicious Recipes You May Like.
Tebasaki Japanese Fried Chicken Wing
How Do You Like This Recipe?
I’d love to know how you feel about this salmon tart recipe if you have tried it for brunch or dinner. Leave me in the comments below, thanks.
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Salmon Tart
An easy homemade Salmon Tart serves the best taste with a healthy combination of salmon and spinach. It is creamy, flavourful and absolutely delicious with a flaky crust.
Ingredients
Tart Shell
- 3 1/2 tablespoons Unsalted Butter
- 3/4 cup All-Purpose Flour
- 1/4 cup Whole Wheat Flour
- 1 Egg (55g with shell)
- 1 pinch Salt
Cream Salmon Filling
- 8 oz Salmon, skinless
- 1/2 cup Bella Mushrooms, sliced
- 1/2 yellow onion, chopped
- 1/2 tablespoon Butter
- 1/2 teaspoon Salt
- 1/2 teaspoon Ground Black Pepper
- 1 cup Spinach
- 3/4 cup Heavy Cream
- 2 Eggs
- 1 cup Shredded Mozzarella Cheese
Instructions
Tart Shell
- Cut the butter into small cubes and mix it with all-purpose flour and whole wheat flour in a bowl. Rub the flour into the butter cubes with your hands until coarse forms.
- Beat the egg with salt in a small bowl, and slowly add to the flour mixture. Keep kneading the dough while adding the beaten egg. Once all the ingredients are incorporated and a dough forms, cover the dough with plastic wrap and let it rest in the refrigerator for 1 hour.
- Remove the dough from the refrigerator, and transfer it to a floured working surface. Gently roll out the dough into a 6-inches circle with a rolling pin.
- Transfer the dough into a 4-inches round baking pan, and press down tightly on the side to fit in. Trim the excess dough from the edges with a knife and prick the bottom with a fork.
- Preheat the oven to 330°F (165°C), and bake the tart shell for 20 minutes. The tart shell may shrink slightly after baking, which is normal.
- Remove the tart shell from the oven and allow it to cool down on the wire rack before adding the filling.
Salmon And Spinach Filling
- Rinse and pat dry the salmon with paper towels. Cut the salmon into small cubes and place them aside.
- Melt the butter in the frying pan, and add chopped onion. Cook the onion until aromatic, then add salmon and sliced mushrooms. Season them with salt and pepper and give them a quick stir until the salmon is cooked through. Dish out and set aside.
- Prepare the spinach with a pot filled with water, and bring the water to a boil. Quickly cook the spinach in the boiling water for 1 minute, then drain it out with a strainer.
- Combine heavy cream and eggs in a bowl, and whisk well.
Assemble The Salmon Tart
- Generously filled the tart with cooked salmon, mushrooms and spinach. Then pour the creamy egg mixture and cover the top with shredded mozzarella cheese.
- Preheat the oven to 400°F (200°C), and bake for 45 minutes.
Nutrition Information:
Yield:
4Serving Size:
SlicesAmount Per Serving: Calories: 450Total Fat: 28.7gSaturated Fat: 14.9gCholesterol: 230mgSodium: 1380mgCarbohydrates: 26.8gFiber: 1.4gSugar: 1gProtein: 21.9g