Have you ever made wholemeal pastry? I didn't have any normal flour in the cupboards and so reached for a mixture of wholemeal and spelt flour for these quiches instead. After trying wholemeal pastry I don't think I'll ever turn back for savoury tarts as I love the mild nutty taste that gives the pastry more character.
Ingredients: (to make 4 small individual tarts)
240g bag of spinach leaves
2 small salmon fillets
1tbsp chopped dill
Salt and pepper
2 tbsp dry white wine
175g wholemeal plain flour
50g spelt flour
Pinch of salt
110g slightly soft unsalted butter
100ml double cream
Salt and pepper
2tsp grated fresh nutmeg
1tsp chopped fresh dill
To make the pastry:
Measure out the flours and add both to a large mixing bowl. Add in a pinch of salt and stir together. Add the butter to the flour and rub it in with your fingertips until the mixture resembles fine breadcrumbs.
Slowly stir in a teaspoon of cold water and continue to add small amounts until the mixture comes together to form a soft dough. Wrap the dough in cling film and chill in the fridge for about 30 minutes.
To cook the salmon:
Lightly oil a large piece of extra-wide tin foil. Lay the salmon fillets on top and season with a little salt and pepper. Sprinkle over 1tbsp of chopped fresh dill and then spoon over the dry white wine. Bring the tinfoil together at the top and scrunch over to seal into a parcel.
Meanwhile add the spinach to a large saucepan along with 3tbsp water. Put the pan over a high heat until the spinach is wilted and then remove from the heat. Once the spinach has cooled lightly, use your hands to squeeze the spinach to get rid of as much liquid as possible and then put aside.
Once the salmon has cooled, remove the skin and then flake the salmon into the bowl with the spinach.
Roll out the chilled pastry dough on a lightly floured surface with a rolling pin and then line four greased tart cases with the pastry, making sure the pastry is pushed into all the ridges. Using a rolling pin, roll over the top of the case to remove the excess pastry from the edges.
Then put a square of baking paper into each case and top with baking beans to stop the pastry from billowing up.
Put the pastry cases on the preheated baking tray in the oven and bake for 12-15 minutes until they begin to turn golden. Remove them from the oven and then remove the baking beans and paper. Egg wash the base and sides of the tarts with a beaten egg and then return to the oven for another 7 minutes until crisp and golden.
To make the filling:
Measure out the cream and milk into a jug. Whisk together with the eggs, a pinch of salt and pepper and the chopped dill and grated nutmeg.
Once the pastry cases are cooked, remove them from the oven and fill evenly with the cooked salmon and spinach mixture. Then pour over the eggs and cream to just below the top of each tart.
Return the tarts to the oven for 12-15 minutes until the egg mixture has set and then allow to cool slightly before eating.
These quiches are perfect for lunch served alongside my carrot, beetroot and cashew nut salad.