Regal Fresh Cuts Salmon, Spinach and Gluten Free Tart
Submitted by: Regal Salmon
- 400g spinach
- 250g ricotta
- ¼ cup rice flour
- ¼ teaspoon nutmeg
- sea salt and freshly ground black pepper
- 6 eggs, yolks and whites separated
- 275g packet Regal Salmon Fresh Cuts Stir-Fry pieces
- 6 cherry tomatoes, halved
- 50g Parmesan cheese, grated
- Preheat the oven to 180°C/350°F. Grease well 6 tartlet tins with butter or cooking spray. In a pan of boiling water, cook spinach leaves until wilted. Drain in a colander and rinse through cold water. Squeeze out excess water and then finely chop the spinach.
- In a large bowl, mix together the spinach, ricotta, rice flour, nutmeg and egg yolks. Season well to taste. In a separate bowl beat the egg whites until stiff peaks form. Fold in one third of the beaten egg whites into spinach and ricotta mixture, combining well. Using a metal spoon, gently fold in the rest of the egg whites until just mixed.
- Spoon the mixture into the greased tart tins. Drop two or three pieces of the salmon on top and top with half a cherry tomato. Sprinkle with grated Parmesan cheese. Cook in oven for 12 minutes, until puffed and golden. Leave to rest for a few minutes, before removing from tin. Serve warm or cold.
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