Red Salmon and Spinach Tart

• 1 (220 g) frozen shortcrust pastry, case thawed
• 20 g unsalted butter
• 1 leek, thinly sliced
• 1 small onion, minced
• 1 -3 garlic clove, minced (depending on your relationship with garlic)
• 12 teaspoon cumin (optional) or 12 teaspoon cumin, to taste (optional)
• 14 teaspoon nutmeg (optional) or 14 teaspoon 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)
• 12 lemon, zest of, finely grated (OMIT if you're not fond of lemony flavours)
• 100 g philadelphia light spreadable smoked salmon or 100 g cream cheese
• 2 eggs
• salt, to taste
• fresh ground black pepper, to taste
• 12-1 cup grated parmesan cheese (optional)
• dill sprigs (to garnish) or parsley sprig, for garish
• mixed salad green, to serve

1. Pierce the pastry well with a fork and bake in a hot oven 200C/400F/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 saute 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 saute 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 180C/350-375F/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.

frozen shortcrust pastry, butter, onion, garlic, cumin, nutmeg, baby spinach leaves, red salmon, lemon, philadelphia, eggs, salt, fresh ground black pepper, parmesan cheese, dill, mixed salad green

Taken from www.food.com/recipe/red-salmon-and-spinach-tart-386510 (may not work)