Salmon & Spinach Tart With Potatoes
Let the oven do the work with this simple tart. You'll top flaky pastry with salmon, wilted spinach, caramelised onion and soft cheese. Once golden, serve with potatoes and salad. Delish!
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Flour, Olive oil, Pepper, Salt, Sugar, Vegetable oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle
Peel and finely slice your brown onion[s]
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat
Once hot, add the sliced onion with a pinch of salt and sugar, reduce the heat to low and cook for a further 6-7 min or until softened and caramelised
Wash your spinach, then add it to a colander and pour boiled water all over it so that it starts to wilt
Rinse the wilted spinach under the cold running water until it's cool
Once cool, squeeze as much water out of the spinach as you can then chop it roughly
Combine your soft cheese in a bowl with your Dijon mustard, 1 tbsp [1 1/2 tbsp] [2 tbsp] boiled water, and season with a pinch of salt and pepper
Cut your potatoes (skins on) into bite-sized pieces
Dust your work surface with a generous sprinkling of flour
Unwrap your puff pastry and roll it out to approx. 0.5cm thickness with a rolling pin and cut into 1 rectangle per person
Line half a baking tray (or two!) with non-stick baking paper
Add the pastry rectangle[s] to the tray[s] and score a 1cm border around the edge of the pastry with a knife (the border will puff up and form a nice crust)
Spread the soft cheese mix over the pastry within the border and top with the caramelised onion (reserve the pan), chopped spinach and pumpkin seeds
Add the chopped potatoes to the other side of the tray[s] with a drizzle of vegetable oil, your dried oregano and a pinch of salt
Put the tray[s] in the oven for 25-30 min or until the pastry is cooked through and puffed up, and the potatoes are golden – this is your spinach tart and crispy potatoes
Return the reserved pan to a medium heat
Once hot, add your cherry tomatoes with your balsamic vinegar and cook for 4-5 min or until the tomatoes have started to blister – these are your balsamic tomatoes
Combine your red wine vinegar with 2 tbsp [3 tbsp] [4 tbsp] olive oil and a pinch of salt in a large bowl – this is your dressing
Add your salmon fillet[s] to a tin foil-lined baking tray (skin-side down) and season with a pinch of salt and pepper, put the tray in the oven and cook for 14-15 min or until cooked through
Tip: Your fish is cooked when it turns opaque and flakes easily
Wash your salad, then pat dry with kitchen paper
Once the tart is done, add the salad to the dressing and give it a good mix up
Flake the cooked salmon with a fork, discard the skin
Top the spinach tart with the cooked salmon flakes
Serve the salmon & spinach tart with the crispy potatoes, dressed salad and balsamic tomatoes to the side
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (fish, gluten, milk, mustard, nut, peanut, sesame, sulphites).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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