For the next 6 months, I Heart Cooking Clubs will be cooking with Nigel Slater, well-known British cook and food writer who really doesn't need much of an introduction. As I did with our last featured chef, I'm welcoming him with a starter...or at least small tarts I made from a recipe intended to make a full-sized tart...but that's what Nigel's all about, providing the guidelines but encouraging the cook to do what he or she will with them!
The recipe for A Salmon and Spinach Tart comes from his book The Kitchen Diaries 2: A Year of Simple Suppers. In the diary entry for this recipe, Nigel describes how "there are days when my heart sinks at the thought of making a tart". He wasn't having one of those days when he made his tart, but I was. Frozen filo pastry to the rescue.
Filled with roasted salmon, steamed spinach and custard, this dish was delicious, perfect for brunch, lunch, a light supper or made as minis, an appetizer. I added some sautéed garlic to the spinach and minced spring onions to the custard for extra flavour and replaced the salmon with shredded cheese in some of the tarts for a vegetarian variation. They were a big hit so will be made again but maybe next time, I'll feel like making the pastry.
- I used 3/4 of the recipe for the salmon (9 tarts) and custard filling (about 50ml per tart) and 350g spinach (it looked like 2 large handfuls to me!)
- the tart shells were made with 4 layers filo (6 sheets brushed with olive oil and cut into 8 pieces)
- baking time was 20 minutes
See what other dishes the welcoming committee at IHCC made for Nigel this week!