⅓ cup quinoa, rinsed in a fine sieve
¾ cup water
½ cup cream
250 grams ricotta
½ cup grated Cheddar cheese
1 teaspoon dried tarragon
1 teaspoon ground cumin
2 tablespoons capers, roughly chopped
2 cloves garlic, crushed
¼ teaspoon chilli flakes
2 cups packed baby spinach leaves, thinly sliced
180 grams hot smoked salmon or regular smoked salmon
1-2 small zucchini, thinly sliced
2 tablespoons pine nuts, optional
20cm fixed base cake tin, greased and base lined with baking paper
Preheat the oven to 180°C fan bake.
Whisk the eggs, cream and ricotta in a large bowl and season generously. Add the cheese, tarragon, cumin, capers, garlic, chilli, spinach and the cooled quinoa and combine well.
Pour into the tin. Break the salmon into pieces and place on top. Arrange the zucchini slices decoratively over the filling, scatter with the pine nuts and season with ground pepper.
Bake for about 30 minutes or until the filling is set fully in the centre and the tart is puffed and golden.
Carefully run a knife around the inside of the tin while the tart is still hot then leave to cool in the tin for at least 30 minutes. Place a plate on top and invert the plate and tin together. Remove the baking paper and place the tart on a serving plate.