Spread the pastry case with pesto before adding the filling. You can take the leftovers to work the next day.
Ingredients
- 70g cubed pancetta
- 200g spinach leaves
- 2 hot-smoked salmon fillets
- 20.5cm ready-baked savoury pastry case
- 2 large free-range eggs
- 180ml double cream
- 1 tbsp chopped fresh dill
- Green salad, to serve
Method
- Preheat the oven to 200°C/fan180°C/gas 6. Fry the pancetta in a frying pan for 5 minutes, until golden. Drain on kitchen paper.
- Pour boiling water over the spinach leaves to wilt, drain, squeeze out the excess water and chop.
- Skin and thickly flake the hot-smoked salmon fillets over the bottom of the pastry case and scatter over the pancetta and spinach.
- In a bowl, whisk the eggs into the double cream and season well. Pour over the salmon, pancetta and spinach, then sprinkle with the chopped fresh dill.
- Bake for 20-25 minutes, until set and lightly golden on top. Set aside to cool a little and serve with green salad, if you like.
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Reviews
Can this be baked without a crust and frozen. I want them for a shower party and would like to do them in my mini muffin tray. How long would I baked them?
Hi Marilyn, We would recommend baking these with the pastry, as it has not been tested without, and is not like a frittata recipe. Unfortunately without testing this recipe in a mini muffin tray we won’t be able to give exact timings, but an educated guess would be about 10 –15 minutes, but as soon as they look set and are golden brown , try inserting a knife –the mix should not come out on the knife and they will feel set. We would thoroughly grease the muffin trays, or line them with cases, otherwise they will probably stick to the tin. You may find it easier to bake in a square brownie non-stick tin and slice into squares after baked and cooled. If you are baking them like this and want to freeze the tart filling, don’t slice them until you have defrosted ready to use. I hope this helps.
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