Zucchini, Salmon and Fresh Goat Cheese Tart

Ingredients

• 1 shortcrust pastry (Roll out thinly; the creator says she shared a quick pastry recipe separately.)
• 1 large zucchini (Cut into rounds.)
• 2 salmon fillets (Cut into cubes.)
• 150 g fresh goat cheese (Divided into two portions; one half is mixed with the mustard and the other is added to the tart.)
• 4 eggs
• 20 cl heavy cream
• 2 tbsp whole-grain mustard
• 20 g fresh chives (Finely chopped.)
• olive oil (A drizzle, for sautéing the zucchini.)
• salt (Add to the custard, to taste.)
• pepper (Add to the custard, to taste.)

Steps

1. 1

   Cut the zucchini into rounds. Sauté it in a pan with a drizzle of olive oil for 10 minutes, until it has released most of its moisture.

2. 2

   Meanwhile, cut the salmon fillets into cubes and finely chop the chives.

3. 3

   Whisk the eggs with the heavy cream, then add the salt, pepper, and chopped chives.

4. 4

   Roll out the shortcrust pastry thinly and prick the base of the tart.

5. 5

   Mix half of the fresh goat cheese with the whole-grain mustard, then spread this mixture over the pastry base.

6. 6

   Arrange the cooked zucchini rounds over the pastry.

7. 7

   Pour the egg and cream custard over the zucchini.

8. 8

   Distribute the salmon cubes over the tart, then add the remaining fresh goat cheese.

9. 9

   Fold the edges of the pastry inward, as shown in the video.

10. 10

    Bake for 45 minutes at 180 °C.

11. 11

    Serve hot. The creator says she prefers reheating the tart the next day because she finds that its flavor improves over time.

Notes

The amount of olive oil is not specified. The pan diameter and storage or reheating instructions are not detailed; only the preference for eating it reheated the next day is mentioned.

Nutrition per serving

• main course
• savory tart
• quiche
• salmon
• zucchini
• goat cheese
• French
• oven-baked