The perfect French meal! In honor of national Francophile day, March 19th, I’m posting what could be the perfect French meal.
French tarts sound fancy but there is nothing easier to prepare and did you know savory tarts, are the best way to repurpose leftovers? You can toss just about anything into a tart and provided it is fresh, it will taste amazing. My artichoke and Red Pepper Tart is one that I make often. It starts with a sheet of puff pastry for the crust and you can see I like it rustic. Just fold the corners of the pastry back onto the other ingredients and it bakes to golden perfection. Why cut those tasty corners off?
I hope you will be inspired to whip up a French Tart for your family tonight, pair it with a simple green salad and you will eat like the French!
Salmon and Artichoke Tart
1 sheet puff pastry
½ cup cream or milk
1 cup grated Gruyere or Swiss cheese
1 ½ cups cooked salmon chunks
1 ½ cups frozen artichoke coarsely chopped
1 red bell pepper sliced in rounds
½ cup grated parmesan cheese
½ teaspoon fresh dill finely chopped
½ teaspoon salt
¼ freshly ground pepper
Preheat oven to 400 degree. Unfold puff pastry sheet on a floured surface. Eliminate folds in dough by rolling with a rolling pin. Grease a deep 9 inch round quiche dish. Place dough into dish, letting the corners fall over. Fill tart by first sprinkling an even amount of gruyere cheese into the dish. Next layer the salmon and the artichokes. In a bowl, beat eggs, milk and seasonings until well combined. Pour the egg mixture into the dish and sprinkle with parmesan cheese. Place the pepper rounds over the top of the other ingredients. Fold corners of pastry over the tart and bake until center is set and it is puffed and brown, about 35-40 minutes.
When you have a few small pieces of cooked salmon left over, place in a freezer bag and into the freezer. Continue adding to the bag until you have enough for Salmon Quiche!