This Tart Looks Fancy… But It’s So Easy #tart #homecooking. #thermomix #recipe

This spinach, salmon, and goat cheese tart is flaky, creamy, and packed with flavor. It’s an easy savory tart recipe perfect for brunch, lunch, or a light dinner. If you love simple homemade recipes with salmon and goat cheese, you need to try this one!

Perfect for:

• brunch ideas

• easy dinner recipes

• homemade savory tarts

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Ingredients:

🔸350 g spinach

🔸20 g salted butter

🔸2 eggs

🔸50 g heavy cream

🔸220 g fresh goat cheese (or feta cheese)

🔸200 g smoked salmon, cut into strips

🔸1 shortcrust pastry

🔸1 pinch of salt

🔸¼ teaspoon pepper

⸻

Instructions (Thermomix User):

1️⃣ Put 350 g frozen spinach and 20 g salted butter in the Thermomix. Cook 10 minutes / 100°C / reverse blade.

2️⃣ Transfer the contents of the Thermomix into a strainer and set aside to drain.

3️⃣ Preheat the oven to 190°C (375°F).

4️⃣ Put 2 eggs, 50 g heavy cream, 100 g fresh goat cheese, 1 pinch of salt (adjust to taste), and ¼ teaspoon pepper (adjust to taste) in the Thermomix. Mix 20 seconds / speed 4.

5️⃣ Add the drained spinach into the Thermomix bowl. Mix 30 seconds / speed 2.

6️⃣ Place 1 rolled-out shortcrust pastry, pricked with a fork, in a tart pan lined with baking paper.

7️⃣ Add 60 g diced goat cheese into the Thermomix.

8️⃣ Pour the Thermomix mixture onto the pastry.

9️⃣ Add 200 g smoked salmon cut into strips, spreading it over the filling. Sprinkle 60 g diced goat tomme cheese on top.

🔟 Bake in the oven for 25 minutes at 190°C (375°F).

⸻

Instructions (Non-Thermomix user):

1️⃣ Preheat oven to 190°C / 375°F.

2️⃣ In a pan, cook the frozen spinach with the butter over medium heat for about 8–10 minutes until fully thawed and tender. Drain well using a sieve or by pressing out excess liquid.

3️⃣ In a bowl, whisk together the eggs, cream, fresh goat cheese, salt, and pepper until smooth.

4️⃣Stir the drained spinach into the mixture, then add half of the diced goat tomme cheese.

5️⃣Place the shortcrust pastry into a tart pan lined with baking paper and prick the base with a fork.

6️⃣Pour the spinach mixture over the crust.

7️⃣ Scatter the smoked salmon strips evenly on top.

8️⃣Sprinkle the remaining diced goat tomme cheese over the tart.

9️⃣Bake for about 25 minutes until the filling is set and the top is lightly golden.

Let it cool slightly before slicing. Enjoy! 🤍

#salmonrecipe #savorytart #goatcheese #spinachrecipe #easyrecipes #brunchideas #homecooking #foodshorts

Más sobre This Tart Looks Fancy… But It’s So Easy #tart #homecooking. #thermomix #recipe

This Tart Looks Fancy… But It’s So Easy #tart #homecooking #thermomix #recipe

This spinach, salmon, and goat cheese tart is a delicious and impressive dish that is surprisingly easy to make. Perfect for brunch, lunch, or a light dinner, this savory tart will impress your guests with its flaky crust and creamy filling.

Ingredientes para This Tart Looks Fancy… But It’s So Easy

• 350 g de espinacas
• 20 g de mantequilla con sal
• 2 huevos
• 50 g de crema de leche
• 220 g de queso de cabra fresco (o queso feta)
• 200 g de salmón ahumado, cortado en tiras
• 1 masa de hojaldre
• 1 pizca de sal
• ¼ cucharadita de pimienta

Instrucciones para This Tart Looks Fancy… But It’s So Easy

1. Poner 350 g de espinacas congeladas y 20 g de mantequilla con sal en el Thermomix. Cocinar 10 minutos / 100°C / hoja inversa.

2. Transferir el contenido del Thermomix a un colador y reservar para que escurra.

3. Precalentar el horno a 190°C (375°F).

4. Colocar 2 huevos, 50 g de crema de leche, 100 g de queso de cabra fresco, 1 pizca de sal (ajustar al gusto) y ¼ cucharadita de pimienta (ajustar al gusto) en el Thermomix. Mezclar 20 segundos / velocidad 4.

5. Agregar las espinacas escurridas en el bol del Thermomix. Mezclar 30 segundos / velocidad 2.

6. Colocar 1 masa de hojaldre extendida, pinchar con un tenedor, en un molde para tarta forrado con papel de hornear.

7. Añadir 60 g de queso de cabra en cubos al Thermomix.

8. Verter la mezcla del Thermomix sobre la masa.

9. Agregar 200 g de salmón ahumado cortado en tiras, distribuyéndolo sobre el relleno. Espolvorear 60 g de queso de tomme de cabra en cubos por encima.

10. Hornear durante 25 minutos a 190°C (375°F).

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