Food · Savoury

Salmon & Brocoli Tart

This week we are still in this winter, comforting food so I’ve got you covered for your dinner. This recipe is still from the French cooking book that really inspires me lately. As you could have guessed thanks to the title it is a salmon & broccoli tart today. Perfect with a bit of salad it’s a good change for the evening.

  • 1 puff pastry sheet
  • 400g brocoli
  • 6 slices smoked salmon
For the sauce:
  • 80g unsalted butter, cold
  • 1 lemon juice
  • 7cl white wine
  • 1 shallot
  • salt
  • pepper
  1. Cook your broccoli in the boil for 10 minutes. Drain it and place it in a large bowl with cold water and icecubes.
  2. Preheat the oven to 180°C. grease the tin for your tart and place your puff pastry. with a fork, pick the pastry everywhere and cover it with a baking sheet. On that baking sheet you need to put something heavy so it doesn’t go off while in the oven so you can use dry vegetables. Cook the pastry for 15 minutes.
  3. To prepare the sauce: Finely chop the shallot and cook them in a sauce pan. Add the white wine and just after add the lemon juice. Reduce to medium heat and let it cook until most of the wine evaporates. Once it’s gone add 2 or 3 tablespoons of cold water. Cut your cold butter and one by one add your pieces in the saucepan on high heat. Whisk it well. The butter should be boiling. It must remain that way until an emultion appears. Take the pan off the hob and using a strainer take off the shallot. Season well.
  4. Cut the “branches” of your broccoli and cut your salmon into small pieces. Place your salmon and broccoli evenly on your pastry and cover with your white sauce.
  5. Let it cook for 20 minutes. Serve it hot.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s