Smoked Salmon and Caper Tart – grain-free

Smoked Salmon & Caper Tarts

Tarts always take longer to make than you think they will. First there’s the pastry to prepare and bake and then the filling to prepare and bake. It adds up to ages. And so my family ate late amidst moans and groans about starvation. But the wait was worth it. The pastry is the one I have used for my sweet tarts but I left out the honey. As a shell, it holds together beautifully, even better than ones made with wheat flour and butter. Then I used a delicious filling which I found in a magazine with a few changes. It has a ton of vegetables and salmon for the daily hit of Omega-3. A complete meal in a tart. The pie crust has been adapted from the one Carol uses in her book, Indulge, which you can purchase on her blog, Ditch The Wheat.

Smoked Salmon and Caper Tart
 
Prep time
Cook time
Total time
 
Ingredients
For the pie crust:
  • 2 eggs
  • 30 ml coconut oil
  • ¼ cup + 2 tbsp coconut flour
  • pinch salt
For the filling:
  • 2 tbsp olive oil
  • 3 spring onions, thinly sliced
  • 2 cloves garlic, crushed
  • 1 leek, thinly sliced
  • 2 handfuls of baby spinach leaves
  • 3 eggs
  • 1 cup creme fraiche
  • zest of 1 lemon
  • 2 tbsp chopped parsley
  • 2 tbsp capers
  • salt and pepper
  • 100g smoked salmon
  • cherry tomatoes - halved
  • 2 tbsp grated Parmesan
Method
For the pastry:
  1. Preheat oven to 350° F or180° C.
  2. In a food processor, blend the oil and the eggs.
  3. Sift the flour and salt into the processor and blend until it forms a ball.
  4. Press the pastry out into a tart dish to form a pastry shell.
  5. Bake 10 minutes.
For the filling:
  1. Heat the oil in a pan and cook the leek, spring onions and garlic until soft.
  2. Fold in the spinach and turn to wilt. Cool.
  3. Whisk the eggs, creme fraiche, lemon zest, parsley and capers together.
  4. Add the cooled leek mixture and season.
  5. Pour into the tart shell.
  6. Lay the salmon slices on top.
  7. Dot with the halved cherry tomatoes and sprinkle with parmesan.
  8. Bake for about 30 minutes or until just set.

Smoked Salmon & Caper Tarts

Want to be FREE of IBS Symptoms?

Sign up now to receive a 4-part video series which reveals the solution.

Your details are 100% safe with me!

Related posts:

Comments

  1. says

    Hi Suzanne, the crust is definitely very interesting. I’m curious about the taste of coconut flour ? Does it taste a little sweet since the meat of the coconut is generally slightly sweet. The tart looks delicious!

    • says

      No, not sweet – at least not to my palate. It does have a kind of coconut texture but very little taste of coconut. It’s a strange beast but holds together well.

  2. Melody says

    how many capers in the recipe?….thanks….this looks great!…..also could I use canned salmon?….I know its not exactly the same but it’s what I have on hand…..

    • says

      Sorry, I must have missed that out. I will correct the recipe. 2 tbsp capers. Yes, you could definitely used canned salmon, but drain it really well. Good luck with the recipe.

  3. says

    That’s so true. Anything involving a pie crust takes so much longer than you think it will. I’d like to try your GF pie crust. I’ll have to go out and find myself some coconut flour xx

    • says

      It’s not quite as buttery and rich as the usual pastry but you could substitute butter for the oil in the same quantities. I must actually try that since I am not strictly dairy-free.

    • says

      I think almond meal works well but nuts in a concentrated amount worries me. It means a lot of omega-6 and phytic acid all at once. I try to steer away from the over-use of nuts that happens a lot in the grain-free community. I think they don’t particularly like me in anything but small quantities.

  4. says

    Oh, woman! I love smoked salmon. I would drape myself in smoked salmon, it it were socially acceptable (to paraphrase George Constanza). We just bought a pack of it today (what a coincidence), now I will have to try this. Thanks for sharing.

  5. says

    They really do take longer and I always forget that. But savory tarts are one of my favorite meals. Coconut flour has been on my list of flours to try. The recipe sounds and looks delicious! Thanks for sharing Suzanne.

    • says

      Coconut is quite different as it has a high fibre content and absorbs liquid like crazy. You have to use less than half the quantity of any other flour. It’s best to start with recipes that are tested and proven.

  6. says

    I definitely have to give coconut flour a try. I’ve never used it, and this pastry looks amazing (the whole tart looks amazing, but I’m really taken with the tart shell). Do you need to add pie weights (or dried beans or whatever) when you blind bake the shell? Anyway, truly nice recipe – thanks.

    • says

      No, there is no need to add pie weights, which is great. I sometimes have to put a little tin foil around the crust edges to prevent them burning but mainly it cooks so quickly that it is not necessary.

  7. Kim says

    When you say pulse the flour, eggs and oil until it forms a ball should it form a ball in the processor or should you be able to press it and it remain in a ball. Mine never turn into a ball in the processor, even after adding water, but when I pressed it, it did stick together. Once baked It turned out rather dry and powdery, where did I go wrong?

    • says

      I’m sorry something went wrong, Kim. I have made this pastry many times and it works perfectly every time as you can see in the photo. Coconut flour absorbs heaps of liquid so a little more or a little less makes a big difference. Make sure you use exactly the amounts for this recipe and it will come together. I have just weighed it for you and it comes to 45 grams or 1.6 oz. Try again and be extra careful with all measurements. It should absolutely work. Good luck.

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: