1. Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.

2. In a large bowl, combine flour and cold butter, working with a pastry cutter or fingertips until the mixture resembles coarse crumbs.

3. Add ice-cold water gradually, mixing just until the dough comes together. Shape into a flat disc, wrap in plastic, and chill for 30 minutes.

4. On a lightly floured surface, roll the dough into a 30 cm (12 inch) round, about 3 mm (1/8 inch) thick. Transfer to the prepared baking sheet.

5. Evenly spread spinach over the center, leaving a 2.5 cm (1 inch) border around the edge.

6. Layer cured salmon over the spinach, slightly overlapping. Sprinkle dill on top.

7. Fold the dough edges up and over the filling, pleating as you go to create a rustic tart. Press gently to seal where needed.

8. Brush the crust lightly with water and bake for 25 to 30 minutes, or until golden brown and crisp.

9. Serve warm or at room temperature.