This recipe was created for Total Sweet Xylitol.
A perfect tart for Spring in colour and flavour. The spring greens add delicate texture and the smoked salmon – a burst of colour. The richness of the baked feta cheese with the savoury walnut crust works so well with the intensity of the smoky salmon. Top it off with a drizzle of fresh dill pesto and you have a winning recipe for a special weekend lunch menu.
Salmon & Spring Greens Tart with Walnut Crust & Dill Pesto
Ingredients
TART BASE
- 100 g walnuts
- 100 g ground almonds
- 150 g buckwheat flour
- 100 g butter
- 1 TBSP Total Sweet Xylitol
- pinch salt
- 1 egg whisked
FILLING
- 5 medium eggs whisked
- 1 TBSP milk
- 100 g smoked salmon
- 1 small courgette cut into long ribbons using a peeler
- 4 asparagus tips washed, helved lengthways
- 50 g watercress remove any thick stems
- 100 g feta cheese crumbled
- salt & pepper to season
DILL PESTO
- 30 g dill
- 20 g fresh basil
- 4 TBSP olive oil
- 1/2 lemon - juice only
- 2 TBSP fresh parmesan cheese grated
Instructions
TART BASE
- Tin size: 35cm length x13cm width x 2.5cm height – loose bottomed (if not using loose bottomed, pleaseadd baking paper to the tin before adding the base to allow for easy removal ofthe tart after baking).
- Place the walnuts into a food processor and pulse until finely chopped.
- Add the ground almonds, buckwheat flour, butter(or vegan spread), xylitol and salt. Pulse until the mixture resembles bread crumbs.
- Next, add the beaten egg (or ground flax seeds) and a splash of ice-cold water and pulse a couple of times, just until the mixture comes together.
- The mixture will still be a little crumbly at this point but turn out the mixture onto a floured surface and knead gently until it comes together a bit more. Then wrap in clingfilm and leave to chill land rest in the fridge for about 30-60mins.
- Place the chilled pastry onto a clean board, dusted with flour and use a rolling pin to gently roll out the pastry to a length on width to fit your baking tin, with enough to leave some to go up the sides of the tin.
- Gently transfer the pastry into the baking tin and use your clean fingers to press into the shape of the tin. Using a fork, prick all over.
- Place the tin into the fridge for 30mins to set. This will prevent the pastry from shrinking during cooking.
- After chilling, place a sheet of baking paper over the pastry and then add some baking beans or some uncooked, dry rice to weigh the baking paper down. Bake the pastry in a pre-heated oven at 180 degrees C for 10 minutes.
- Remove from the oven ready for adding the filling ingredients.
FILLING
- Mix the milk into the beaten eggs then pour the mixture into the prepared tart base.
- Next, take small amounts of the smoked salmon and pinch together, placing the salmon at even intervals within the egg mixture.
- Then, do the same with the courgette ribbons, asparagus tips and finally the watercress.
- Crumble the cheese over the dish and season well.
- Bake the tart in a preheated oven for 20-25mins. Place a piece of foil over the tart if it begins to brown on top towards the end of the cooking time.
- Remove from the oven and allow to cool slightly (or fully depending on choice).
- Serve with a drizzle of dill pesto and fresh greens.
DILL PESTO
- Place all ingredients into food processor, blitz and serve.
Tried this recipe?Let us know how it was!