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Salmon & spinach tart

Salmon & spinach tart

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

A light lunch or dinner party starter of puff pastry topped with mustard crème fraîche, flaked salmon fillets, and baby spinach

Nutrition: per serving


  • 320g sheet ready-rolled puff pastry
  • 1 egg yolk , to glaze
  • 2 skinless salmon fillets
  • 3 tbsp crème fraîche
  • 1 tbsp wholegrain mustard
  • large handful baby spinach
  • mixed leaves tossed with your favourite dressing, to serve


  • STEP 1

    Heat oven to 200C/180C fan/gas 6 and line a large baking sheet with baking parchment. Unroll the pastry sheet and score a border about 1cm from the edge. Prick the middle area with a fork all over and glaze the border with the egg yolk. Bake the pastry for 15 mins until puffed up and almost cooked.

  • STEP 2

    Meanwhile, put the salmon fillets in a microwaveable dish and cover with cling film. Cook in the microwave on High for 2 mins until just cooked. Set aside to cool for 1-2 mins, then flake into chunky pieces. Mix the crème fraîche with the mustard in a small bowl and season.

  • STEP 3

    Take the pastry out of the oven and flatten the middle area with the back of a spoon. Cover the base with the crème fraîche sauce, then scatter the spinach and salmon flakes over. Bake in the oven for a further 5 mins or until the pastry is cooked and golden. Serve with dressed mixed leaves.

Goes well with

Recipe from Good Food magazine, June 2015

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A star rating of 4.8 out of 5.20 ratings

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