Ingredients with Measurements:
- 1 sheet of puff pastry
- 1/2 cup of brandade (salt cod puree)
- 4 oz. of smoked salmon
- 1/4 cup of grated Parmesan cheese
- 1/4 cup of heavy cream
- 1 egg yolk
- Salt and pepper to taste
Special equipment needed:
- Rolling pin
- Pastry brush
- Tart pan
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the puff pastry on a lightly floured surface to fit the tart pan.
3. Place the puff pastry into the tart pan and trim the edges.
4. Prick the bottom of the pastry with a fork and chill for 10 minutes.
5. In a bowl, mix the brandade, Parmesan cheese, heavy cream, and egg yolk until well combined.
6. Season the mixture with salt and pepper to taste.
7. Spread the brandade mixture evenly over the chilled pastry.
8. Cut the smoked salmon into thin strips and arrange them on top of the brandade mixture.
9. Bake the tart in the preheated oven for 25-30 minutes or until the pastry is golden brown and the filling is set.
10. Remove the tart from the oven and let it cool for 5 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 320
Fat per serving: 22g
Protein per serving: 14g
Carbohydrates per serving: 18g
Fiber per serving: 1g
Sugar per serving: 1g
Sodium per serving: 650mg
Substitutions for ingredients:
- Instead of brandade, you can use mashed potatoes or hummus.
- Instead of smoked salmon, you can use cooked shrimp or crab meat.
- Instead of Parmesan cheese, you can use any hard cheese like cheddar or Gouda.
Variations:
- Add chopped herbs like dill or parsley to the brandade mixture for extra flavor.
- Top the tart with sliced cherry tomatoes or roasted red peppers for a pop of color.
- Use different types of smoked fish like trout or mackerel for a different flavor profile.
Tips and tricks:
- Make sure to prick the bottom of the pastry with a fork to prevent it from puffing up during baking.
- Chill the pastry before baking to prevent it from shrinking.
- Let the tart cool for a few minutes before slicing to prevent the filling from spilling out.
Storage instructions:
Store any leftover tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the tart, preheat the oven to 350°F and bake for 10-15 minutes or until heated through.
Presentation ideas:
Serve the tart on a platter with a sprinkle of chopped herbs and a side salad.
Garnishes:
Garnish the tart with a sprinkle of chopped herbs or a drizzle of olive oil.
Pairings:
Pair the tart with a crisp white wine like Sauvignon Blanc or a light-bodied red like Pinot Noir.
Suggested side dishes:
Serve the tart with a side salad or roasted vegetables.
Troubleshooting advice:
- If the pastry shrinks during baking, it may be due to overworking the dough or not chilling it enough before baking.
- If the filling is too runny, it may be due to not draining the smoked salmon or adding too much cream.
Food safety advice:
Make sure to cook the tart until the filling is set and the pastry is golden brown to ensure it is fully cooked.
Food history:
Brandade is a traditional French dish made with salt cod, olive oil, and garlic. It originated in the region of Provence and is often served as a spread or dip.
Flavor profiles:
The tart has a creamy and savory flavor from the brandade and Parmesan cheese, and a smoky and salty flavor from the smoked salmon.
Serving suggestions:
Serve the tart as an appetizer or light lunch with a side salad or roasted vegetables.
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Region: French