Weekend cooking - salmon and zucchini tart

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 180^oC for about 40 minutes. Sprinkle with dill and serve - enjoy!

This post is my entry into Weekend Cooking, a weekly event hosted by Beth Fish Reads.