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. 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. Spoon the salmon mixture evenly into the pastry case. 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. 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
