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–+ servings

Salmon & Spring Greens Tart with Walnut Crust & Dill Pesto

The Balanced Kitchen
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
chilling 1 hour
Course Main Course
Cuisine English
Servings 4

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.
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