Spinach and Salmon Tart

Pastry
1 3/4 cups flour
100g butter
1 teaspoon salt
6-8 tablespoons iced water

Put the flour, salt and butter in a food processor and pulse until the mix looks like coarse crumbs. Gradually add the water, a little at a time. Keep checking and when the mix sticks together when pressed with your finger, remove it from the processor, press it into a ball, and refrigerate for at least 30 minutes.

Meanwhile prepare the filling.

1 small bunch spinach
2 medium onions
1 red pepper
1 tablespoon oil
4 large eggs
1/2 cup cottage cheese
150g feta cheese, diced
several basil leaves
1 440g can pink salmon
2-3 fresh tomatoes

Wash the spinach well, and microwave on high for four minutes. Tip into a sieve and drain. Squeeze out any remaining water.

Chop the onion and red pepper.Heat the oil and saute the onion and pepper until soft and set aside. These two steps can be done ahead. When ready to proceed, pre-heat the oven to 210C.

Place the spinach, eggs, cottage cheese, feta, and basil in the food processor and process until mixed.

Roll out the pastry and line a large quiche dish. Drain the salmon and crumble it into a bowl with the onion and pepper. Spoon this mix into the tart shell then pour over the spinach/egg mix. Slice the tomatoes and decorate the top of the tart. Bake for approximately 30-35 minutes until the filling is set.

Allow to sit for 10 minutes before serving, or serve at room temperature.