Zucchini salmon tart
Ingredients
Instructions
- 1 shortcrust pastry
- 300g skinless salmon fillets
- 300g Zucchini
- 3 eggs
- 20 cl Liquid cream
- 1 tbsp. tablespoons Oil
- 6 basil leaves
- 1 onion
- 1 garlic clove
- Salt
- Pepper
- Peel the onion and the garlic and chop them finely, after having degermed the garlic. Wash the zucchini and cut them into not too thin slices.
- Sweat the onion and garlic in a skillet with a tablespoon of oil. Add the zucchini, salt and pepper and sauté for 5 minutes over medium heat. Book.
- Meanwhile, wash, dry and chop the basil. Cut the salmon into small pieces.
- Preheat the oven to 180°C (th. 6). In a pie dish, place a sheet of parchment paper then roll out the shortcrust pastry.
- In a bowl, beat the eggs and cream with a little salt and pepper.
- In the bottom of the pie, place the zucchini, the diced salmon and the basil. Then for in the egg and cream mixture. Bake for 30 minutes.
Zucchini salmon tart
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