Name: Rustic Salmon and Spinach Tart
Prep time: 30 min
Cook time: 30 min
Yield: 4 people
Cuisine: France
Ingredients: 700 g ofspinach (nice and cool); 300 g ofsalmon steak ((about 2 blocks)); 10 cl ofcrème fraîche; 3 eggs; salt, pepper; 200 g ofwhole wheat flour (T110 to 150); 100 g ofbutter; 10 cl 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
700 g of spinach nice and cool
300 g of salmon steak (about 2 blocks)
10 cl of crème fraîche
3 eggs
salt, pepper

For the shortcrust pastry
200 g of whole wheat flour T110 to 150
100 g of butter
10 cl 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.