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.
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/smoked-salmon-and-caper-tart/