Red Salmon and Spinach Tart

Red Salmon and Spinach Tart
10 Mins
Prep time
40 Mins
Cooking time
Serves 4

What you need

  • 1 x 220g frozen shortcrust pastry case, thawed
  • 20g butter
  • 1 leek, thinly sliced
  • 50g baby spinach leaves
  • 1 x 210g can red salmon, drained, bones removed, broken into chunks
  • 100g PHILADELPHIA Light Spreadable Smoked Salmon
  • 2 eggs
  • Mixed green salad, to serve
  • salt and pepper

How to make it

  1. PIERCE the pastry well with a fork and bake in a hot oven 200°C for 8 minutes. Remove and allow to cool slightly.
  2. HEAT the butter in a small fry pan and saute the leek for 3-5 minutes until softened. Stir in the spinach and allow to wilt, then spoon evenly into the pastry case with the chunks of salmon.
  3. WHISK together the PHILLY, eggs and seasonings, then pour over the salmon and vegetables.
  4. BAKE in a moderate oven 180°C for 20-25 minutes or until the filling is set. Slice and serve immediately with green salad.