Vegetable and salmon tart
For 6 people
- Shortcrust pastry: 1 quantity
- Carrots: 350 g
- Courgettes: 350 g
- Fresh salmon: 350 g
- Eggs: 3
- Crème fraîche: 200 ml
- Milk: 100 ml
Prepare the shortcrust pastry.
Roll out the pastry into a buttered 30 cm diameter tart tin.
Bake the pastry blind for 20 minutes at 180°C.
Grate the carrots, then the courgettes, on speed 2 with the vegetable cutter fitted with drum C.
In a lightly buttered frying pan, braise the vegetables on low heat for 25 minutes.
Arrange the vegetables and the fish cut into strips on the precooked pastry.
Put the eggs, crème fraîche, milk, paprika, salt and pepper into the stainless steel bowl fitted with the multi-blade whisk, and beat for 40 seconds on speed 2.
Pour this mixture onto the vegetables and put into the oven at 180°C for 35 minutes.
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