Nutrition Facts
4 servings
4
Recipe for Smoked Salmon and Endive Tart
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Here is a recipe that combines the refinement of smoked salmon with the sweetness of endives, both wrapped in a flavorful puff pastry. An easy-to-make recipe that is delicious and light when served with a green salad. This savory tart is perfect for a light yet indulgent meal, whether to enjoy with family or share with friends.
Ingredients
160 Smoked salmon
5 Chicory
25 Thick sour cream
3 Egg
1 Lemon
1 Gruyere (for sprinkling on top)
Salt
Pepper
Olive oil
1 Dill
Directions
1
Roll out the puff pastry in a tart pan and prick it with a fork. Preheat the oven to 220°C (thermostat 7).
2
Rinse 5 endives. Remove the ends of the endives and cut them in half before slicing. Then sauté them for 5 to 10 minutes in a pan with a little olive oil. Season with salt and pepper. Let them cool once they are translucent.
3
In a mixing bowl, beat 3 eggs, add the small pot of cream as well as the tablespoon of dill. Cut the smoked salmon into strips (about 5 cm long and 1 cm wide).
4
Place the endives on the pastry using a slotted spoon as they release a lot of water during cooking. Pour the mixture (eggs + cream + dill) over the endives and then lay the strips of salmon on top. Lightly sprinkle with grated cheese.
5
Bake the pie for 35 minutes at 210°C.
6
To finish, it's ready, let it cool a bit and enjoy the tart drizzled with lemon juice. Serve with a small green salad on the side.
Ingredients
Ingredients
160 Smoked salmon
5 Chicory
25 Thick sour cream
3 Egg
1 Lemon
1 Gruyere (for sprinkling on top)
Salt
Pepper
Olive oil
1 Dill
Directions
Directions
1
Roll out the puff pastry in a tart pan and prick it with a fork. Preheat the oven to 220°C (thermostat 7).
2
Rinse 5 endives. Remove the ends of the endives and cut them in half before slicing. Then sauté them for 5 to 10 minutes in a pan with a little olive oil. Season with salt and pepper. Let them cool once they are translucent.
3
In a mixing bowl, beat 3 eggs, add the small pot of cream as well as the tablespoon of dill. Cut the smoked salmon into strips (about 5 cm long and 1 cm wide).
4
Place the endives on the pastry using a slotted spoon as they release a lot of water during cooking. Pour the mixture (eggs + cream + dill) over the endives and then lay the strips of salmon on top. Lightly sprinkle with grated cheese.
5
Bake the pie for 35 minutes at 210°C.
6
To finish, it's ready, let it cool a bit and enjoy the tart drizzled with lemon juice. Serve with a small green salad on the side.
Notes
-
Soleil
Very simple and quick to make. I replaced the salmon with smoked trout. Very good. The little bit of lemon juice adds a very pleasant touch. -
LeTeri
I love chicory, but I wanted to try something different, and I am pleasantly surprised. Thank you for this recipe. -
Mimi
Delicious, even those who don't like endives love my tart. -
notabp
very good recipe -
Marion
Super
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