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Photo of Salmon & spinach tart by WW

Salmon & spinach tart

12
Points® value
Total Time
25 min
Prep
5 min
Cook
20 min
Serves
4
Difficulty
Easy

Ingredients

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 teaspoon(s)

Lemon Juice, Fresh

1 tablespoon(s)

Parsley, fresh

2½ tablespoon(s), 2 tbsp, plus extra to serve

Spinach

40 g, young leaf

Salmon, grilled

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

Rocket

4 portion(s), to serve

Instructions

  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.

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