Spinach And Smoked Salmon Tartlets Recipe

Name: Spinach And Smoked Salmon Tartlets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups flour; 1 teaspoon baking powder; 1 teaspoon fine salt; 6 3/4 tablespoons warm water; 1 onion small; 2 garlic cloves; olive oil; frozen spinach as needed; 7/8 cup cream; smoked salmon slices; grated cheese to taste; salt; ground black pepper to taste

Servings: persons

2 cups flour
1 teaspoon baking powder
1 teaspoon fine salt
6 3/4 tablespoons warm water
1 onion small
2 garlic cloves
olive oil
frozen spinach as needed
7/8 cup cream
smoked salmon slices
grated cheese to taste
salt
ground black pepper to taste

1
Preheat oven to 180 degrees Celsius.
2
Mix flour with baking powder and salt.
3
Gradually, add water until you get a soft and moldable dough, and set aside.
4
In a skillet, saute the chopped onion and garlic in a little olive oil.
5
Stir the spinach, and let it simmer until soft, and only then, add the salmon slices.
6
Season with salt and pepper, and slowly add the cream, stirring constantly.
7
Roll out the dough, and cut out circles with a bowl.
8
Spread dough circles in baking pans.
9
Add spinach filling.
10
Top with some shredded cheese, and bake for 15 minutes.

484

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups flour, 1 teaspoon baking powder, 1 teaspoon fine salt, 6 3/4 tablespoons warm water, and more.

Yes, Spinach And Smoked Salmon Tartlets falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Spinach And Smoked Salmon Tartlets

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