photo and recipe from here
Gifts from our lovely French neighbour consist of a couple of courgettes and some more eggs direct from her farm.
Normally I make friands when I have an over supply of eggs but this week I am in the mood for something savoury.
Hence this recipe is most appealing....
Smoked Salmon, Spinach, and Zucchini Tart
- Pâte brisée (Tart dough) of your choice (mine is a new crust recipe from the new book); use this recipe for reference if you don’t have a favorite
- 3 1/2 ounces (100 g) spinach leaves
- 4 large eggs
- 1/4 cup (60 ml) heavy cream
- 1 teaspoon finely chopped tarragon
- 1 teaspoon finely chopped thyme
- Sea salt and pepper
- 7 ounces (200 g) smoked salmon
- 3 1/2 ounces (100 g) zucchini, finely sliced
- 1/2 tablespoon finely chopped parsley
- Preheat the oven to 375 F (190 C) and garnish a mold with the crust. Make small holes at the bottom and place in the fridge while you prepare the topping.
- Blanch the spinach in salted water for 1 minute. Drain and set aside.
- In a bowl, beat the eggs with the heavy cream and fresh herbs. Season with salt and pepper to taste (remember the smoked salmon will bring some salt).
- Add 3/4 of the smoked salmon at the bottom of the tart.
- Arrange the slices of zucchini and spinach on top.
- Pour the egg batter over and add the rest of the smoked salmon (it’s nice when its color peaks through the flan).
- Add chopped parsley and bake the tart for 40 minutes. Remove and let cool for a few minutes before slicing. Serve with a generous salad on the side.
bon appetit à tous, Leeann