Photo of Salmon & spinach tart by WW

Salmon & spinach tart

12 - 15
PersonalPoints™ per serving
Total Time
25 min
5 min
20 min


Ready Rolled Light Puff Pastry Sheet

320 g

Egg, whole, raw

1 medium, raw, lightly beaten

Half Fat Crème Frâiche

50 g

0% fat natural Greek yogurt

100 g

Horseradish Sauce

2 teaspoons

Lemon Juice, Fresh

1 tablespoons

Parsley, fresh

2½ tablespoons, 2 tbsp, plus extra to serve


40 g, young leaf

Salmon, grilled

160 g, 2 x 80g cooked salmon fillets, skinned removed & flaked


4 portion(s), to serve


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Unroll the ready-rolled light puff pastry (keeping it on the baking paper) onto a large baking tray. Using a sharp knife, score a 2cm border all the way around the pastry. Brush the border with a little beaten egg, prick the base all over with a fork, and bake for 15 minutes until golden.
  2. Meanwhile, in a small bowl, mix the half-fat crème fraiche with the yogurt, horseradish, lemon juice and parsley. Spread the mixture onto the pastry, then scatter the spinach and salmon. Bake for 5 minutes then season with freshly ground black pepper, cut into quarters and serve with rocket.