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.
Roll out the puff pastry in a tart pan and prick it with a fork. Preheat the oven to 220°C (thermostat 7).
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.
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).
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.
Bake the pie for 35 minutes at 210°C.
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.
0 servings
4
TH 
EN