I am a very simple when come to cooking and baking. I don’t like complicated recipes that requires a lot of work or ingredients. But once a while when my crazy mood strike I will attempt something that requires a bit more work especially in baking. Like this tart, the pastry requires an extra step of chopping the parsley and also doing the lattice for the top. Since I have some leftover cheeses in my fridge it is a great way to finish them up too as I used both Ricotta and Parmesan cheese for the filling. Well it turns out pretty good and we had this tart for our dinner accompanied by a green salad and for the other tart I gave it to my neighbor.
Ingredients for the Pastry:
250 gram/2 cups flour
10 tbsp/135 gram cold butter – cut into cubes
1/2 tsp salt
1 egg – beaten
1-2 tbsp cold water
1/4 cup finely chopped parsley
1. In a food processor, process the flour, parsley, salt and cold butter for 15 seconds, or until crumbly. Add in the egg and 1 tbsp of water (don’t add too much water as you can always add more later)
2. Process in short bursts until mixture comes together. Add in a little bit of water if needed. Turn out the dough onto a floured work surface and gather into a ball.
3. Cover in plastic wrap and refrigerate for at least 30 minutes before using.
Ingredients for filling:
400 gram fresh salmon – bones and skin removed and cut into ½” cubes
A box (8 oz) frozen chopped spinach – thaw and squeeze out all the water
1 clove garlic – finely chopped
1 tsp of lemon zest
1 cup Ricotta cheese
1/2 cup grated parmesan cheese
4 spring onions – chopped
Salt and pepper to taste
1. Mix all the ingredients for the filling well and set it aside.
2. Pre-heat the oven to 350 degree F. Greased a shallow 9” tart pan or two 7"tart pans. Take two third of the dough and roll it out thinly and line the tart pan, press it well into the side.
3. Fill the pastry shell with the filling. Spread it out evenly.
4. Roll out the remaining pastry thinly and cut into 1.5 cm strips. Interweave the pastry strips in a lattice pattern over the top of the tart. Dampen the edge of the pastry base with a bit of water and gently press the strips down.
5. Trim the edges of the pastry by pressing it down with your thumb. Brush the top with a bit of milk or egg wash. Place it in a baking sheet pan and bake for about 40 minutes or until the pastry is golden brown.
6. Serve warm or at room temperature.