Salmon and endive tart

Name: Salmon and endive tart - Miruna O.
Ingredients: For the dough you need: 300g white flour; 150g cold butter; a pinch of salt; 8; 9 tablespoons of cold milk. For the filling you will need: 300; 350g smoked salmon; 3 endives cut thinly on the diagonal; 1 cube of butter; 4 eggs; 50 ml sour cream; a bunch of dill; 2 handfuls of grated Parmesan; sea salt; olive oil.

Over - Salmon and endive tart by Miruna O. - Recipia

I have made this smoked salmon and endive tart several times, especially when I want something that feels a bit different from the classic vegetable or cheese tarts. Endives are quite easy to find in season and add a texture that pairs well with the smoked fish. If you have the patience to make the dough from scratch, it's definitely better than store-bought. The first time I tried the tart in a multicooker, but I usually bake it in the oven in a 23 cm round tart pan with a removable bottom. Quick Info Total time: about 1 hour and 30 minutes (including dough cooling time) Preparation time: 30-35 minutes (including ingredient and dough prep) Baking/cooking time: 42 minutes Servings: 6-8 Difficulty: medium Recipe type: savory tart, ideal for dinner, brunch, or a picnic Ingredients For the dough: 300 g all-purpose flour 150 g cold butter, cubed a pinch of salt 8-9 tablespoons cold milk (adjust as needed) For the filling: 300-350 g smoked salmon, torn into pieces or sliced 3 endives, thinly sliced on the diagonal 1 small cube of butter (for sautéing the endives) 4 eggs 50 ml cream (cooking or fermented, whatever you have on hand) a bunch of chopped dill 2 handfuls of grated parmesan (about 40-50 g) sea salt, to taste freshly ground black pepper olive oil (for greasing the pan, optional) Preparation Method 1. Preparing the dough: Place the flour, salt, and cold butter in a large bowl. Quickly mix with your fingers, rubbing the butter into the flour until the mixture resembles coarse crumbs. This should take about 5-6 minutes, no more, to prevent the butter from melting. Gradually pour in the cold milk and mix until the dough starts to come together into a smooth ball that doesn’t stick to your hands. If necessary, add a little more flour. Shape into a ball, flatten slightly with your palm, wrap in plastic wrap, and refrigerate for at least 30 minutes. 2. Meanwhile, prepare the filling: Clean the endives and slice them diagonally as thinly as possible. In a large skillet, melt a small cube of butter and sauté the endives over medium heat for about 7 minutes, stirring occasionally. When they soften and become translucent, remove the skillet from heat. Don’t add salt yet, as it will release too much water. 3. Rolling out the dough: Remove the dough from the fridge and let it sit on the counter for 10-15 minutes to reach room temperature. If you roll it out straight from the fridge, it may crack easily. Dust the countertop with flour. Roll out the dough with a rolling pin from the center to the edges into a round sheet larger than the pan to cover the edges. Roll the dough onto the rolling pin and carefully transfer it to the lightly greased tart pan or one lined with parchment paper. Gently press the edges, trim any excess from the sides, and prick the bottom with a fork in several places. 4. Assembling the tart: Spread the sautéed endives evenly over the bottom of the tart. Top with the smoked salmon, either torn or cut into pieces to distribute evenly across the surface. 5. The liquid mixture: In a bowl, beat the eggs well with the cream. Add the chopped dill, sea salt, and pepper to taste, then the grated parmesan. Mix everything together. Pour the mixture over the endives and salmon, trying to cover the filling evenly. 6. Baking: If using a multicooker, set it for 42 minutes with the lid closed. If using an oven, preheat to 180°C and bake for 40-45 minutes, or until the filling is set and the top is lightly browned. Let the tart cool for 10-15 minutes before removing it from the pan. Why I make this recipe often This tart is made with simple ingredients, is easy to adapt with what you have in the fridge, and looks great on the table. It can also be prepared a day in advance. I love the combination of the slightly bitter taste of endives and the smoked salmon. It transports easily, making it perfect for a picnic or lunch at work. Tips and Variations Tips The flaky dough is best if you use very cold butter and don’t overwork it. If you have time, let the dough chill even longer (up to 1 hour) for an even flakier texture. For a more even filling, let the endives cool before placing them on the dough to avoid sogginess. You can blind bake the dough for 10 minutes beforehand if you want a crispier base, but it’s not necessary. Substitutions You can replace the smoked salmon with smoked trout, but the flavor will be slightly different. The cream can be substituted with Greek yogurt if you want a lighter version. Parmesan can be replaced with another hard cheese (Grana, Pecorino, or even aged cheese). Variations For an extra touch of greenery, add a few sautéed spinach leaves or wild garlic in the spring. You can sprinkle some additional dill or chopped green onion on top at the end. If you want more flavor, add a teaspoon of lemon juice over the endives before placing them in the pan. Serving Ideas It can be served warm or at room temperature. Pairs well with a simple tomato salad or a green salad drizzled with a little olive oil. The tart can be sliced and packed for lunch. Frequently Asked Questions Can I use store-bought dough? Yes, a store-bought tart or puff pastry will work, but the result will be less flaky than homemade. Can I use raw salmon? The recipe is designed for smoked salmon, but if you want to use fresh salmon, it’s best to sauté it quickly beforehand or lightly marinate it to avoid excess moisture during baking. What if I can’t find endives? You can substitute them with leeks or thinly sliced sautéed fennel to maintain a slightly vegetal flavor and crunchy texture. Can the tart be frozen? The baked tart can be frozen once completely cooled and cut into portions. It keeps well for about a month, but the dough texture may be slightly softer upon thawing. Nutritional Values Estimated per serving (based on 8 slices): approximately 340-370 kcal, 18 g protein, 22 g fat, 20 g carbohydrates. Values may vary based on the type of salmon and cream used. The tart is hearty, providing a good source of protein and fats, especially from the fish and eggs. Carbohydrates come primarily from the flour. Storage and Reheating The tart can be stored in the refrigerator covered for up to 3 days. It can be easily reheated in the oven or microwave (the oven keeps the dough texture nicer). I do not recommend storing it at room temperature for more than a few hours. If there are leftovers, it can also be served cold with salad.

Salmon and endive tart

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