Salmon and endive tart

Salmon and Andive Tart

This salmon and endive tart is a delicious combination, perfect for an elegant lunch or a sophisticated dinner. The delicate flavors of the smoked salmon blend perfectly with the slightly bitter taste of the endives, and the crunchy pastry adds a wonderful texture. I'll take you through this recipe step by step so you can achieve the perfect tart, even if you're just starting out in the culinary arts.

Preparation time: 20 minutes
Baking time: 42 minutes
Total time: 1 hour
Number of servings: 6-8

Ingredients

For the dough:
- 300g white flour
- 150g cold butter (diced)
- A pinch of salt
- 8-9 tablespoons cold milk

For the stuffing:
- 300-350g smoked salmon (can also be fresh salmon, but will require additional cooking)
- 3 endives (thinly sliced diagonally)
- 1 cube butter
- 4 eggs
- 50 ml sour cream
- Sprig fresh dill (chopped)
- 2 hands grated Parmesan cheese
- Sea salt to taste
- Olive oil for cooking

Recipe Story

Salmon and endive tart is a dish that combines tradition with innovation. Over time, tarts have been prized for their versatility and can be filled with a variety of ingredients. This recipe, with salmon and endives, brings a touch of elegance and sophistication to any meal, ideal for special occasions as well as everyday meals.

Step by step instructions

Step 1: Prepare the dough

1. Mix dry ingredients: In a large bowl, combine flour and salt. Make sure they are well integrated.
2. Add the butter: Begin to fold the cold butter into the flour using your fingers until the mixture becomes crumbly, with a texture similar to coarse breadcrumbs. This process takes about 5-6 minutes.
3. Stir in the milk: Gradually add the cold milk and mix until you have a smooth dough. If the dough is too sticky, you can add an extra tablespoon of flour.
4. Shape the dough: Shape the dough into a ball, cover it with cling film and flatten it slightly with the palm of your hand. Refrigerate for at least 30 minutes. This time allows the gluten to relax, which will make the dough easier to stretch.

Step 2: Rolling the dough

1. Roll out the dough: Once the dough has chilled, remove it from the refrigerator and let it come to room temperature for about 10 minutes. Sprinkle flour on the work surface and roll out the dough. Use a pastry cutter to roll out the dough, making sure to roll it into a round sheet that is larger than the diameter of the pan. Ideally it should be about 2-3 cm larger.
2. Place the dough in the tray: Transfer the dough to the removable baking tray, making sure it is evenly distributed. Meanwhile, preheat the oven to 180°C (or set the Multicooker if you're using this appliance).
3. Prick the dough: Use a fork to prick the dough in several places to prevent air bubbles forming during baking.

Step 3: Preparing the Filling

1. Cook the anchovies: In a frying pan, add the diced butter and a little olive oil. Add the endives and cook over medium heat for about 7 minutes until translucent. This process will reduce their bitterness and bring out their natural sweetness.
2. Assemble the stuffing: In a bowl, beat the eggs, add the cream, chopped dill, sea salt and pepper. Mix well until smooth.
3. Add the ingredients: Place the cooked endives on top of the batter in the pan, followed by the smoked salmon slices. Pour the egg and cream mixture over the filling, making sure to cover evenly.

Step 4: Baking the tart

1. Bake the tart: If you're using the Multicooker, close the lid and program for 42 minutes. If you're using the oven, bake the tart for 35-40 minutes, until the filling is set and the dough is golden brown.
2. Check the tart: The tart is ready when the eggs are fully set. You can test with a toothpick; if the toothpick comes out clean, the tart is perfectly baked.

Serving and Recommendations

Allow the tart to cool for a few minutes before cutting. Serve it warm or at room temperature with a fresh green salad or vegetable garnish. A glass of dry white wine or herbal tea would also complement this meal perfectly.

Variations and Suggestions

- Vary the stuffing: You can experiment with different types of fish, such as tuna or cod, and add other vegetables such as spinach or zucchini.
- Flavor additives: Add a few slices of lemon over the salmon for extra freshness, or a few black olives for a more intense flavor.
- Alternative dough: If you want a healthier alternative, you can use wholemeal flour or oat flour for the dough.

Frequently Asked Questions

1. Can I use fresh salmon instead of smoked?
Yes, but you will need to cook the salmon before adding it to the tart. You can fry or bake it until opaque.

2. What other vegetables can I use in the filling?
You can add spinach, mushrooms or leeks, all of which will add a touch of flavor to the tart.

3. How can I store the tart?
The tart can be kept in the fridge for 2-3 days, covered with cling film.

Nutritional Benefits

This tart is not only delicious but also nutritious. Salmon is rich in omega-3 fatty acids, which are essential for heart health, and the endives are an excellent source of fiber, vitamins and antioxidants. Plus, the eggs and cream provide quality protein, making this tart a good choice for a balanced meal.

All in all, the salmon and endive tart is a versatile and flavorful recipe, perfect to impress anyone. Feel free to try this recipe at home and enjoy an exquisite yet easy to make dish!

 Ingredients: For the dough you need: - 300g white flour - 150g cold butter - a pinch of salt - 8-9 tablespoons of cold milk For the filling you need: - 300-350g smoked salmon - 3 endives thinly sliced on the diagonal - 1 cube of butter - 4 eggs - 50 ml sour cream - a bunch of dill - 2 handfuls of grated parmesan - sea salt - olive oil