Looking for an easy lunch? This smoked salmon tart is made with creamy ricotta, fresh greens, herbs and smoked salmon for a light and savoury meal.
Quick Cooking Guide
Preparation time: 15 minutes
Cooking time: 30–35 minutes
Serves: 4–6
Ingredients
- 1 sheet ready-rolled shortcrust pastry
- 150g smoked salmon
- 250g ricotta
- 2 eggs
- 1 cup baby spinach or spring greens
- 1 tbsp fresh dill or chives, chopped
- Zest of ½ lemon
- Black pepper, to taste
Prepare the Tart
- Preheat the oven to 200°C.
- Line a tart tin with the pastry and trim the edges.
- Prick the pastry base lightly with a fork.
- Blind bake until the pastry is lightly golden, following the pastry manufacturer’s instructions.
Make the Filling
Mix together the:
- Ricotta
- Eggs
- Lemon zest
- Fresh herbs
- Black pepper
Fold through the spring greens.
Pour the mixture into the pastry case and spread evenly.
Bake
- Reduce the oven to 180°C fan-forced and bake for approximately 25–30 minutes, or until the filling is set and lightly golden.
- Allow the tart to rest briefly before serving.
- Arrange the smoked salmon over the top just before serving so it stays soft and retains its smoky flavour.
Serve
This smoked salmon with spring greens tart works well with:
- A fresh green salad
- Lemon wedges
- Extra dill or chives
- Seasonal vegetables
For a lighter smoked salmon lunch, serve smaller slices with salad.
With creamy ricotta, fresh greens and smoky salmon, this recipe makes a light and satisfying choice for spring lunch ideas.
Planning your next seafood meal? Explore smoked salmon and other seafood options at the Seafood Factory Outlet in Sydney.