Salmon tart

Recipe by Ann Gatt

Ingredients

• 1 roll shortcrust pastry
• 350g baby spinach 
• 300g smoked salmon
• 6 fresh gbejniet
• 200g goats cheese
• 100g ricotta
• 3 eggs
• 2 leeks
• 1 clove garlic, finely chopped
• Fresh dill
• Parsley 
• Salt & Pepper
• Bread crumbs
• ½ tbsp Parmeggiano
• Zest of half a lemon

Method

1. Roll out pastry and place into ovenproof dish.
2. In a bowl mash the ricotta, gebjniet, half the goats cheese, finely chopped garlic and parsley 200g of the sliced salmon, lemon zest, Parmeggiano and the eggs.
3. Sauté the leeks and add them to the cheese mixture together with the baby spinach.
4. Stir gently and add some dill, salt and pepper.
5. Spread a few breadcrumbs over the pastry, crumble the remaining goats cheese the 100g of salmon and dill over the bottom of pastry spreading evenly. Pour the cheese mixture and bake in a pre-heated oven at 1600C.