Smoked Salmon, Spelt, and Spring Greens Tart

This Smoked Salmon, Spelt, and Spring Greens Tart makes a beautiful brunch main course and is an easy to prepare, yet elegant dish that is sure to impress.

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Servings 6-8slices
Prep Time 45minutes
Cook Time about 1hour
Passive Time 8-12hours*
Submitted By Bob's Red Mill Natural Foods
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 6-8slices
Prep Time 45minutes
Cook Time about 1hour
Passive Time 8-12hours*
Submitted By Bob's Red Mill Natural Foods
Share this Recipe
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Ingredients
Ingredients
Instructions
For the Crust
  1. In a food processor, process the flours, butter, cream cheese, and salt until the dough comes together in a moist clump. Add a splash of water if it seems too dry. Transfer the dough to a lightly floured surface and gather and pat it into a smooth ball.
  2. Using a floured rolling pin, roll the dough out to a 14-inch circle, rotating it occasionally to be sure it isn’t sticking, and dusting with additional flour as needed. Roll the dough up loosely onto the rolling pin and unroll it into a deep 9-inch tart pan with a removable bottom and 2-inch sides. (Alternatively, you can bake the tart in a deep-dish pie pan and serve it directly from the pan.)
  3. Gently press the dough into the bottom and up the grooved sides of the pan. Run a rolling pin across the top of the pan to “cut” the excess dough from the rim and create a smooth top edge that’s flush with the pan. Cover with plastic wrap and refrigerate until completely chilled, about 1 hour.
  4. Preheat the oven to 350˚F. Place the tart pan on a rimmed baking sheet. Cover the dough with a sheet of parchment paper and pour in some pie weights or dried beans. Blind bake the crust for 15 minutes. Remove the paper and weights and continue baking until the bottom crust appears dry and cooked through, about 5 minutes more.
To make the Filling
  1. Cook the spelt berries according to the package directions. Drain and spread on a plate and cool (see notes).
  2. In a large saucepan, melt the butter over medium heat. Add the shallot and sauté until soft and translucent but not brown, 1 to 2 minutes. Add the spinach in handfuls, tossing to wilt it as you go. Cook until the spinach is just wilted. Spread the spinach mixture on a plate to cool.
  3. Beat the eggs in a large bowl, then whisk in the crème fraîche, salt, pepper, and nutmeg. Add the cooked spelt, the spinach mixture, the asparagus, and salmon and stir to combine.
  4. Pour the filling mixture into the blind-baked crust, and return it to the oven to bake until the top and edges are lightly browned and the filling has just set, about 1 hour.
  5. The tart is best when served at room temperature or slightly above. Remove the edge of the pan and cut the tart into 6 to 8 wedges.
Recipe Notes

*For best results and to reduce cooking time, soak the spelt berries overnight (8-12 hours). In a small saucepan, add the 1/2 cup Spelt to 1-1/2 cups of boiling water or stock. Cover, reduce heat and simmer for for 40 – 60 minutes or until grains are chewy adding more water if needed. (If grains were not soaked, allow 65 – 80 minutes cooking time.) Drain off any excess water and use as directed above.

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