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.
Ingredients
- 2 eggs
- 30 ml coconut oil
- 1/4 cup + 2 tbsp coconut flour
- pinch salt
- 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
Instructions
- Preheat oven to 350° F or180° C.
- In a food processor, blend the oil and the eggs.
- Sift the flour and salt into the processor and blend until it forms a ball.
- Press the pastry out into a tart dish to form a pastry shell.
- Bake 10 minutes.
- Heat the oil in a pan and cook the leek, spring onions and garlic until soft.
- Fold in the spinach and turn to wilt. Cool.
- Whisk the eggs, creme fraiche, lemon zest, parsley and capers together.
- Add the cooled leek mixture and season.
- Pour into the tart shell.
- Lay the salmon slices on top.
- Dot with the halved cherry tomatoes and sprinkle with parmesan.
- Bake for about 30 minutes or until just set.
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!
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.
Suzanne recently posted..Smoked Salmon and Caper Tart – grain-free
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…..
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.
Suzanne recently posted..Smoked Salmon and Caper Tart – grain-free
Mmmmm…love this combination of ingredients! I may have to make this one for Lent!
It’s a filling, wholesome tart and it looks so pretty – it will impress the family, hopefully.
Suzanne recently posted..Smoked Salmon and Caper Tart – grain-free
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
Hotly Spiced recently posted..The Stampede and…Quick Chicken Curry
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.
Suzanne recently posted..Smoked Salmon and Caper Tart – grain-free
The pie crust sounds very interesting. I haven’t got down to a “coconut flour” crust only. Mine still include some almond meal. Will give this one a go.
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.
Suzanne recently posted..Smoked Salmon and Caper Tart – grain-free
I love savory tarts! They are truly a meal all in themselves.
Laura (Tutti Dolci) recently posted..double chocolate biscotti
I like the idea of a one-dish meal but this one took way too long even though it tasted delicious.
Suzanne recently posted..Smoked Salmon and Caper Tart – grain-free
Looks so lovely Suzanne. I am addicted to making tarts, but Ive never made a gluten /grain free one
tania@mykitchenstories.com.au recently posted..Quail Banh Mi with 10 minute pickled carrot
There is something wonderfully visual about tarts that pleases the eye and the taste buds.
Suzanne recently posted..Smoked Salmon and Caper Tart – grain-free
Just wanted to let you know that I made this for lunch today and it was fabulous. The tart case was lovely and crisp.
Angela @ My Golden Pear recently posted..RAYMOND BLANC’S CHOCOLATE MOUSSE
I’m glad to hear it went well. I am always amazed at how well the case holds together for having no gluten in it.
Suzanne recently posted..Smoked Salmon and Caper Tart – grain-free
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.
Aunt Clara recently posted..Carrot, ginger and coconut cake
So do I and I have another packet in the fridge. Smoked salmon tonight for dinner?
Suzanne recently posted..Smoked Salmon and Caper Tart – grain-free
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.
SpicieFoodie recently posted..Sunday Snapshots: Crispbread Crackers with Cheese and Cucumbers
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.
Suzanne recently posted..Custard Fruit Tarts – grain, nut, dairy and refined sugar-free and an announcement
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.
john@kitchenriffs recently posted..Red Beans and Rice
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.
Suzanne recently posted..Custard Fruit Tarts – grain, nut, dairy and refined sugar-free and an announcement
Your salmon tart looks beautiful. Even though your family had to wait…I’m sure it was worth it.
Karen (Back Road Journal) recently posted..Winter…A Black And White World
They weren’t complaining while they were eating it, that’s for sure.
Suzanne recently posted..Creamy Lemon Slice – grain, sugar, nut & dairy-free
Can anyone recommend an alternative to the dairy in this recipe? We have a dairy allergy =)
Coconut cream or even coconut milk would work well. Good luck.
Suzanne recently posted..Bacon-Wrapped Chicken and Creamy Polenta – gluten-free and low FODMAP
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?
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.
Suzanne recently posted..Bacon-Wrapped Chicken and Creamy Polenta – gluten-free and low FODMAP