Smoked Salmon and Caper Tart
Prep time:
Cook time:
Total time:
- 2 eggs
- 30 ml coconut oil
- ¼ 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
- 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.
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/smoked-salmon-and-caper-tart/
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