Seeded Spelt Shortcrust Pastry with Spinach and Sautéed Onion in a Creamy Béchamel and Free-Range Egg Filling

A recipe for Seeded Spelt Shortcrust Pastry with Spinach and Sautéed Onion in a Creamy Béchamel and Free-Range Egg Filling, hand-topped with smoked salmon for two people:

Ingredients

For the Seeded Spelt Shortcrust Pastry:

• 1 cup spelt flour
• 1/4 cup unsalted butter, chilled and cubed
• 1/4 cup mixed seeds (such as sesame seeds, poppy seeds, and flax seeds)
• Cold water
• Pinch of salt

For the Filling:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cups fresh spinach leaves, chopped
• Salt and pepper to taste
• 2 free-range eggs
• 1/2 cup whole milk
• 2 tablespoons all-purpose flour
• 2 tablespoons unsalted butter
• Pinch of nutmeg (optional)

For Topping:

• 100g sustainably sourced smoked salmon
• Fresh dill or chives, for garnish (optional)

Preparation

1. Prepare the Seeded Spelt Shortcrust Pastry:

• In a large mixing bowl, combine the spelt flour, cubed butter, mixed seeds, and a pinch of salt.
• Use your fingertips to rub the butter into the flour until the mixture resembles breadcrumbs.
• Gradually add cold water, a little at a time, until the mixture comes together to form a dough.
• Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

2. Prepare the Filling:

• Heat olive oil in a skillet over medium heat. Add chopped onions and sauté until translucent, about 3-4 minutes.
• Add chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste. Remove from heat and set aside.

3. Prepare the Béchamel Sauce:

• In a saucepan, melt butter over medium heat. Stir in flour to form a roux, and cook for 1-2 minutes, stirring constantly.
• Gradually whisk in the milk until smooth and thickened.
• Season with salt, pepper, and a pinch of nutmeg if desired. Cook for another 2-3 minutes until the sauce is thick and creamy. Remove from heat and let it cool slightly.

4. Assemble the Tart:

• Preheat your oven to 180°C (350°F).
• Roll out the chilled pastry dough on a lightly floured surface to fit two individual tart pans.
• Press the pastry into the tart pans, trimming off any excess dough.
• Spread the spinach and onion mixture evenly into the tart shells.
• Crack an egg into each tart shell on top of the spinach mixture.
• Pour the prepared béchamel sauce over the eggs, ensuring they are completely covered.

5. Bake the Tarts:

• Place the tarts in the preheated oven and bake for 20-25 minutes, or until the pastry is golden brown and the egg whites are set but the yolks are still runny.

6. Serve:

• Remove the tarts from the oven and let them cool slightly.
• Top each tart with slices of sustainably sourced smoked salmon.
• Garnish with fresh dill or chives if desired.
• Serve warm and enjoy your Seeded Spelt Shortcrust Pastry with Spinach and Sautéed Onion in a Creamy Béchamel and Free-Range Egg Filling, topped with Sustainably Sourced Smoked Salmon!

This recipe should yield delicious savory tarts with a creamy filling, perfectly complemented by the smoky flavor of the salmon. Adjust seasoning according to taste preferences and enjoy!