Salmon and Zucchini Tart

Name: Salmon and Zucchini Tart
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6
Ingredients: Eggs (2) 3.7 oz; Sunflower seed oil 5 tbsp; Whole milk; Type 00 flour 1 ¼ cup; Instant yeast for salted preparations 2 tsp; Fine salt 1 tsp; Zucchini 1 zucchini 3 ½ cups; Smoked Salmon 3.5 oz; Cream cheese 0.9 cup; Lemons 3 slices; Extra virgin olive oil to taste; Fine salt to taste

Difficulty: Easy
Prep time: 25 min
Cook time: 20 min
Serving: 6 persone
Cost: Average

PRESENTATION

Recipe by
Valeria Ciccotti

The salmon and zucchini tart is a tasty savory version of the sweet tart made with the special tart pan. For those who are not yet familiar with it, this special pan allows you to create a base, sweet or savory, with a convenient cavity inside to fill with the most tantalizing fillings: with ganache, fruit cream or with a savory filling, like the one we propose here. Soft curls of cream cheese, roses of smoked salmon, and pan-fried zucchini, a colorful and tasty mix that will not go unnoticed on your summer table!

Come and discover other delicious savory tarts to make at home:

Savory tarts with zucchini
Salmon tart
Quiche
Radicchio savory tart

INGREDIENTS

Ingredients for the base (for a 9-inch mold): Eggs 3.7 oz (105 g) - (2); Sunflower seed oil 5 tbsp (70 g); Whole milk (70 g); Type 00 flour 1 ¼ cup (150 g); Instant yeast for salted preparations 2 tsp (6 g); Fine salt 1 tsp (5 g)

to fill: Zucchini 3 ½ cups (160 g) - 1 zucchini; Smoked Salmon 3.5 oz (100 g); Cream cheese 0.9 cup (200 g); Lemons 3 slices; Extra virgin olive oil to taste; Fine salt to taste

Preparation

How to prepare Salmon and Zucchini Tart

To make the salmon and zucchini tart, place the eggs with a pinch of salt 1 in a bowl and mix with a whisk. Add the oil 2 and the milk 3 and mix.

Add the all-purpose flour 4 and the instant yeast 5, and mix the batter again with the whisk 6.

You should obtain a smooth and lump-free batter 7. Butter 8 and flour 9 a 9-inch tart pan with a removable bottom.

Pour the batter and distribute it evenly 10 by rotating the pan. Bake in a preheated oven, on the middle rack, in static mode at 350°F for 25 minutes. Meanwhile, prepare the filling: wash and slice the zucchini into rounds 11, place them in a pan with oil 12 and salt, and sauté for 6-8 minutes, the zucchini should remain slightly crispy.

Once cooked, place them on a plate 13 and let them cool down 14. In a bowl, soften the cream cheese with a little oil 15.

Transfer the cheese into a pastry bag with a star tip 16. Remove the base from the oven 17 and let it cool at room temperature for 30-40 minutes. Unmold the tart and turn it onto a plate 18.

Pipe cheese curls with the pastry bag until the cavity formed during baking is completely filled. Also, arrange the zucchini rounds 20. Cut the smoked salmon into strips, roll them up, and form small roses 21.

Place the salmon roses on the soft tart, interspersing them with the zucchini 22, cut the lemon slices into wedges, and finish the salmon and zucchini tart.

How to store

The salmon and zucchini tart can be kept for up to 1 day in the refrigerator; freezing is not recommended. The soft savory base without filling can be kept wrapped in plastic wrap for 2 days in the refrigerator.