Name: Rustic Salmon and Spinach Tart
Prep time: 30 min
Cook time: 30 min
Yield: 4 people
Cuisine: France
Ingredients: 700 oz ofspinach (nice and cool); 300 oz ofsalmon steak ((about 2 blocks)); 10 fl oz ofcrème fraîche; 3 eggs; salt, pepper; 200 oz ofwhole wheat flour (T110 to 150); 100 oz ofbutter; 10 fl oz ofwater; salt; chef's knife; Chinese; mixing bowl; pastry whisk; pie pan

Rustic Salmon and Spinach Tart

main courses baking quiches and savory pies student kitchen

Updated on 22 March 2026 by

falbala

10 reviews 4.4 : Very good

Diet

Vegetarian Fish

Level

Easy

Calories

197 pour 100g

Preparation

30 minutes

Cooking

30 minutes

This recipe for a rustic salmon and spinach tart is a family favorite.

It harmoniously blends the flavors and colors of these two premium ingredients, all on a base of homemade shortcrust pastry—crispy to perfection—with a delicious roasted grain flavor thanks to a little secret I’m sharing with you here…

To make your shortcrust pastry, you’ll need to choose a whole-grain flour—wheat or another grain—which will give this tart its rustic character. If you’d like to make a vegetarian version, you can simply replace the salmon with feta or Comté cheese.

Enjoy!

For

people

Add to shopping list

For the filling
24.7 oz of spinach nice and cool
10.6 oz of salmon steak (about 2 blocks)
3.4 fl oz of crème fraîche
3 eggs
salt, pepper

For the shortcrust pastry
7 ¾ oz of whole wheat flour T110 to 150
3.5 oz of butter
3.4 fl oz of water
salt

1
Prepare the shortcrust pastry at least half a day in advance.
2
Bring a pot of salted water to a boil.
Rinse the spinach, remove the thick stems, and add it to the boiling water.
As soon as it returns to a boil, count two minutes and transfer it to cold water.
Squeeze out the excess water using a colander, and set aside in the refrigerator.
3
Slice the salmon into fairly thin slices and set aside in the refrigerator.
4
In a mixing bowl, whisk together the eggs and crème fraîche.
Season with salt and pepper to taste.
5
Coarsely chop the spinach, then strain it again through a fine-mesh sieve to drain it thoroughly.
Add it to the filling, along with the salmon.
6
Preheat the oven to 220°C.
Roll out the dough with a rolling pin and place it in a buttered pan.
Prick the bottom with a fork, then pour the filling over it.
7
Bake for 30 minutes.