My husband and I invited our friends over for a light dinner two weeks ago.
The dinner was simple, it started with boiled corn as appetizers, then a rocca salad, and finished off with a light main course, the salmon tart. Not forgetting to mention the vin rosé, crackers, edamame, and tiny nibbles.
Preparation time: around 30 minutes
Serves: 4 people (4pieces)
Costs: around 10$
– raw salmon slices (get it in bags from the supermarket)
– shortcrust pastry (aka pâte brisée in French)
– fresh creme
– 2 eggs
– white pepper
1. I usually get my shortcrust pastry frozen, for it helps speed up the process. Wait for it to defrost naturally, it usually takes around 30minutes, so as soon as you come home remove it from the freezer and do something else. During that time, I usually prepare the sauce or set the table.
2. Mix the creme, the two eggs, the white pepper, salt, and nutmeg together in a bowl, then return them to the fridge till the pastry defrosts.
3. Once defrosted, put the pastry on an oven paper or an aluminium foil, your aim is to preserve the sauce on the pastry and not let it spill.
4. Then pour the sauce on the pastry, then start placing the raw salmon piece after piece.
5. Let the salmon slices be fully stretched and on the sauce to prevent overcooking them. You want the pastry to be cooked right yet you don’t want the salmon to dry.
6. Preheat the oven for around 15 minutes, then put the tart on a temperature around 180 degrees Celsius. The oven temperature and timing depends on each oven, so be careful about that, don’t take my word literal!
7. The tart should stay for around 15 or 20 minutes in the oven, then you are ready to serve. I suggest that you keep it in the oven till when the main course time, then reheat it fro 5 minutes, you don’t want a cold tart!
8. Bon appetite!