Salmon, potato & zucchini tart10

Posted on December 14, 2011 by ChristieDinner Time

I really fancied salmon for dinner the other week. Then I saw this potato tart recipe and decided I fancied that too (who can go past a bechamel sauce filling?).

The tart didn’t feature salmon, but that didn’t stop me. I just fiddled around with the recipe until voila! – a new recipe. I’m telling you, bastardising recipes is my absolute favourite thing to do, how about you?

I love the way this tart is a full meal in one – protein, carbs, veggies, fat – it’s got the lot, and in good proportion too. Serve it with a nice green salad peppered with chunks of cherry tomatoes and avocado and you’ll have a very happy tummy.

It’s best to leave it for a good 15-20 minutes in the tin after baking as the filling firms up, making it much easier to slice. I found out the hard way with bechamel sauce oozing everywhere. Actually, that’s quite a nice image, isn’t it?

As per usual, I licked the saucepan, wooden spoon and bench top clean of every bit of bechamel sauce. I am so in love with that stuff.

What is your favourite savoury tart?

Christie x

Salmon, potato and zucchini tart recipe

serves 4 

Cooking Spray
750g potato, peeled and chopped
30g butter
50g cheddar cheese, grated
60ml milk

30g butter
50g plain, all-purpose flour
380ml milk
1/2 teaspoon nutmeg
salt and white pepper
50g cheddar cheese, grated

5 green onions (scallions), sliced into 5cm lengths
2 small zucchini, sliced into rounds
200g salmon fillet, skin removed and chopped into 3cm chunks

1. Pre-heat the oven to 200C/390F and spray a 23cm loose bottomed tart tin with cooking spray.

2. First, make the crust. Boil the potatoes until very tender then drain thoroughly. Put them back into the saucepan and mash with the butter, cheese and milk until smooth. Press into the base and sides of the tart tin. Bake for 20 minutes until golden brown. Remove from the oven.

3. Meanwhile, make the sauce. Melt the butter in a small saucepan over medium heat, add the flour and cook, stirring constantly for 1 minute. Slowly add the milk and stir until thickened enough to coat the back of a spoon, about 5 minutes. Stir in the nutmeg, salt and pepper and stir well.

4. Scatter the tart base evenly with the onions, zucchini and salmon. Pour over the sauce and top with grated cheese.

5. Bake for 20 minutes until the cheese bubbles and browns and the salmon is cooked through. Allow to sit in the tin for 15 minutes, this will firm up the filling and make it much easier to slice. Serve warm or at room temperature.

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