Creamy Spinach & Salmon Tart with Béchamel Sauce | Easy Homemade Recipe

This creamy Spinach & Salmon Tart is made with a buttery homemade shortcrust pastry, tender spinach, juicy salmon, Parmesan and a rich, creamy béchamel sauce. A delicious savory tart that is perfect for lunch, dinner or a special weekend meal. 🥧 SHORTCRUST PASTRY 250 g all-purpose flour 150 g cold butter 1 teaspoon salt 1 egg 1 tablespoon cold water 🌿 SPINACH & SALMON FILLING 400 g fresh or frozen spinach 400 g salmon fillets 1 teaspoon olive oil 2 tablespoons grated Parmesan Sea salt Black pepper 🥛 BÉCHAMEL SAUCE 50 g butter 50 g flour 500 ml milk 80 ml heavy cream, 30% fat 1 egg Salt and black pepper 👩‍🍳 PREPARATION For the pastry, rub the cold butter into the flour and salt until fine crumbs form. Add the egg and 1 tablespoon of water and quickly bring everything together into a smooth dough. Divide the dough into two portions, wrap and refrigerate for 1 hour. Use one half for the tart. Roll out the dough and line a 24 cm tart pan. Prick the bottom with a fork. Cover with aluminium foil, add dry beans or rice as a weight and blind bake at 190°C / 375°F for 15 minutes. Remove the foil and weights and bake for another 12 to 15 minutes, until lightly golden. Allow to cool. For the filling, wilt the fresh spinach in a large pan, then cool and squeeze out as much water as possible. Chop the spinach. If using frozen spinach, thaw completely, squeeze well and chop. Season the salmon with salt, brush with olive oil and cook until tender. Do not overcook. Remove the skin and bones and break the salmon into pieces. For the béchamel, melt the butter in a saucepan. Add the flour and cook for 1 to 2 minutes, stirring constantly. Gradually whisk in the milk and cook until the sauce thickens. Continue cooking for another 2 to 3 minutes, then add the cream. Season with salt and pepper. Allow the sauce to cool slightly, then whisk in the egg. To assemble the tart, spread the spinach over the pre-baked pastry, add the salmon and pour over the creamy béchamel sauce. Sprinkle with 2 tablespoons of Parmesan. Bake at 180°C / 350°F until the filling is set and the top is beautifully golden and browned. Let it rest for a few minutes, slice and enjoy! ❤️ #SalmonTart #SpinachTart #SalmonRecipe #SpinachRecipe #BéchamelSauce #SavoryTart #HomemadeRecipe #EasyDinner #TartRecipe #ComfortFood