I try to find inspiration for my cooking from all sorts of occasions: a good meal at a restaurant, an open market with fresh produce, or, again, a tart from the famous Les Tartes de Françoise in Brussels, devoured at a friend's house.
The "innovative" aspect in this tart, was the combination of salmon and zucchini, which, together with the creamy egg mixture, rendered it mouthwatering, and - believe me - not heavy at all. In addition, given that salmon not really "fishy" is, this tart can provide an excellent alternative to the meaty varieties. New challenge ahead: try to make it myself! After a few tries (I mean, how difficult is it to mix salmon and zucchini), I had a new recipe under my belt!
|Salmon and zucchini tart|
Salmon and zucchini tart
1 pack (230g) puff pastry (I use all butter)
600g zucchini, grated
1 small red onion, finely chopped
500g fresh salmon
juice from half a lemon
50g cheddar cheese, grated
4 eggs, medium
250g single cream
1 tbsp corn flour
Dill, to serve
In medium-high heat, slightly fry zucchini and onion, until most of the water is evaporated. Season and leave to cool. Wash salmon, cut in smallish cubes, sprinkle with lemon juice. Beat eggs with cream and cheese, season well. Lay pastry in a 26cm round pie form, sprinkle with corn flour, so the base doesn't get soggy. Now, you can either lay zucchini and salmon first and pour the egg and cheese mixture on top, or, as I do, mix everything together and pour at once!!! (I never said I was conventional..). Bake at 180oC for about 40 minutes. Sprinkle with dill and serve - enjoy!