Food and Travel Magazine | Spinach and smoked salmon tart

Ingredients

• For the pastry
• 150g white spelt flour
• 85g cold butter, cut into cubes
• 1 small egg yolk
• 4tsp crème fraîche
• grated zest of 1 small lemon
• 3 eggs
• 50ml full fat milk
• 200ml crème fraîche
• large knob of butter
• 200g prepared spinach (stalks and roots removed)
• grated nutmeg
• 240g (2 small) lightly smoked salmon fillets, skinned and cut into 2 cm pieces