PRODUCT #152
COEUR DE TARTE AU SAUMON ET AUX EPINARDS
The Product
A baked tart heart made with a crisp pastry shell and a silky egg-and-cream custard, combining salmon pieces with wilted spinach for a delicate, well-balanced filling.
Origin & Terroir
This pairing reflects modern French catering and brasserie baking, where salmon became increasingly popular in the 20th century as cold chains improved. Spinach, long used in French gratins and pastries, provides a classic, mild “green” counterpart—an enduring combination in quiches and tarts across France.
How to Enjoy
Best lightly warmed. Pair with lemon zest, fresh dill, or a spoon of crème fraîche; excellent with dry white wine.
Did You Know?
Salmon-and-spinach is a signature duo in French quiches and tarts because it stays delicate even after reheating.