We can’t resist a good tart and Beatrice Peltre (food writer, stylist and photographer and author of www.latartinegourmande.com) is the queen of them. So delicious & simple we had to pass it on.
Makes an 11-inch (28 cm) tart
Tart dough of your choice
100 g spinach leaves
4 large eggs
1/4 cup (60 ml) heavy cream
1 teaspoon finely chopped tarragon
1 teaspoon finely chopped thyme
Sea salt and pepper
200 g smoked salmon
100 g zucchini, finely sliced
1/2 tablespoon finely chopped parsley
Preheat the oven to 190 C and garnish a mould with the crust. Make small holes at the bottom and place in the fridge while you prepare the topping.
Blanch the spinach in salted water for 1 minute. Drain and set aside.
In a bowl, beat the eggs with the heavy cream and fresh herbs. Season with salt and pepper to taste (remember the smoked salmon will bring some salt).
Add 3/4 of the smoked salmon at the bottom of the tart.
Arrange the slices of zucchini and spinach on top.
Pour the egg batter over and add the rest of the smoked salmon (it’s nice when its colour peaks through the flan).
Add chopped parsley and bake the tart for 40 minutes. Remove and let cool for a few minutes before slicing. Serve with a generous salad on the side.
Image courtesy of www.latartinegourmande.com.