Red Salmon and Spinach Tart

Ingredients

• 1 (220 g)  frozen  shortcrust pastry, case thawed

• 20 g unsalted butter
• 1 leek, thinly sliced
• 1 small onion, minced
• 1-3 garlic cloves, minced (depending on your relationship with garlic)
• 1/2 teaspoon cumin (optional) or cumin, to taste (optional)
• 1/4 teaspoon nutmeg (optional) or nutmeg, to taste (optional)
• 100 g baby spinach leaves

• 1 (210 g)  can red salmon, drained, bones removed, broken into chunks (it is not essential to remove the bones — you can simply crush them, they are, after all, an excell)
• 1/2 lemon, zest of, finely grated (OMIT if you're not fond of lemony flavours)
• 100 g philadelphia light spreadable smoked salmon or cream cheese
• 2 eggs
• salt, to taste
• fresh ground black pepper, to taste
• 1/2-1 cup grated parmesan cheese (optional)
• dill sprigs (to garnish) or parsley sprig, for garish
• mixed salad greens, to serve

Directions

1. 1

   Pierce the pastry well with a fork and bake in a hot oven 200°C/400°F/gas mark 6 for 8 minutes; remove it from the oven and allow it to cool slightly.

2. 2

   Heat the butter in a medium-sized (preferably non-stick) pan and sauté the leek for 3-4 minutes until softened, then add the onion and garlic, and cumin and nutmeg (if using), making sure that all the ingredients are well-combined and sauté for an additional 1-2 minutes; stir in the baby spinach leaves, allow them to wilt, add the salmon and lemon zest (if using) and stir all the ingredients thoroughly to ensure that they are well-combined.

3. 3

   Spoon the salmon mixture evenly into the pastry case.

4. 4

   Whisk together the Philadelphia cheese, eggs and salt and pepper, to taste; then pour this mixture over the salmon and vegetables; sprinkle with the parmesan (if using).

5. 5

   Bake the tart in a moderate oven at 180°C/350°-375°F/4-5 gas mark for 20-25 minutes or until the filling is set; garnish with sprigs of dill or parsley and serve with a green salad.