Ingredients
- 80 g smoked salmon
- 300 g fresh spinach
- 500 g water
- 2 large eggs
- 280 g single cream
- 50 g fresh cream
- 1 small red onion
- 20 g olive oil
- salt & pepper
Instructions
- Put the water in the bowl. Place the spinach in the Varoma and steam for 12 min/Varoma/Speed 1. Remove the Varoma and allow the spinach to drain. Squeeze it with a spatula if necessary. Empty the bowl.
- Put the onion in the bowl and chop for 5 sec/speed 5. Scrape down the sides of the bowl with the spatula.
- Add the olive oil, then fry for 3 min/120°C/speed 1 without the measuring cup.
- Mix in a bowl with the spinach.
- Preheat oven to 200°C (gas mark 6-7). Line a pie tin (à ˜ 24 cm) with baking paper and set aside.
- Roll out the shortcrust pastry on a floured work surface and place it in the prepared tin. Prick it and pre-bake it for 10 minutes.
- Sprinkle the salmon over the bottom of the pie, then spread the cooked spinach over it.
- Put the cream, sour cream, salt, pepper and eggs in the bowl and mix for 20 sec/speed 4. Pour the contents of the bowl over the tart base, then place in the oven and bake for 30 minutes at 200°C. Leave to cool and eat immediately.
Recipe & Picture: Paula Soryano
