Ingredients with Measurements:
- 1 sheet of frozen puff pastry, thawed
- 2 eggs
- 1/2 cup heavy cream
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 oz Kalix Löjrom (Swedish caviar)
- 2 tbsp chopped chives
Special equipment needed:
- 9-inch tart pan with removable bottom
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. On a lightly floured surface, roll out the puff pastry to fit the tart pan. Press the pastry into the pan and trim the excess dough.
3. In a mixing bowl, whisk together the eggs, heavy cream, salt, and black pepper until well combined.
4. Pour the egg mixture into the prepared tart shell.
5. Bake the tart for 20-25 minutes or until the filling is set and the pastry is golden brown.
6. Remove the tart from the oven and let it cool for a few minutes.
7. Spoon the Kalix Löjrom over the top of the tart.
8. Sprinkle the chopped chives over the caviar.
9. Serve the tart warm or at room temperature.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F (190°C)
Serving size:
4-6 servings
Nutritional information:
Calories: 334
Fat: 25g
Saturated Fat: 12g
Cholesterol: 177mg
Sodium: 292mg
Carbohydrates: 18g
Fiber: 1g
Sugar: 1g
Protein: 8g
Substitutions for ingredients:
- Puff pastry can be substituted with pie crust or phyllo dough.
- Heavy cream can be substituted with half-and-half or milk.
- Kalix Löjrom can be substituted with any other type of caviar or roe.
Variations:
- Add chopped smoked salmon or cooked bacon to the egg mixture before baking.
- Top the tart with sliced avocado or cherry tomatoes before adding the caviar.
- Use different herbs such as dill or parsley instead of chives.
Tips and tricks:
- Make sure to prick the bottom of the pastry with a fork before baking to prevent it from puffing up.
- Let the tart cool for a few minutes before adding the caviar to prevent it from melting.
- Serve the tart with crackers or toast points for added texture.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the tart in a preheated oven at 350°F (175°C) for 5-10 minutes or until heated through.
Presentation ideas:
Serve the tart on a decorative platter or cake stand. Garnish with fresh herbs or lemon wedges.
Garnishes:
Chopped herbs, lemon wedges, sliced avocado, cherry tomatoes.
Pairings:
Champagne, white wine, or sparkling water.
Suggested side dishes:
Mixed greens salad, roasted vegetables, or garlic bread.
Troubleshooting advice:
- If the pastry is not cooked through, cover the tart with foil and continue baking until the filling is set.
- If the filling is too runny, bake the tart for a few more minutes until it sets.
Food safety advice:
Make sure to use fresh eggs and refrigerate any leftovers promptly.
Food history:
Kalix Löjrom is a type of caviar made from the roe of the vendace fish, which is found in the Kalix River in northern Sweden. It has a delicate flavor and is considered a delicacy in Scandinavian cuisine.
Flavor profiles:
The tart has a buttery and flaky pastry crust with a creamy and savory egg filling. The Kalix Löjrom adds a briny and slightly salty flavor with a pop of texture.
Serving suggestions:
Serve the tart as an appetizer or light lunch dish. It is perfect for special occasions or holiday gatherings.
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Region: Swedish