Tarte Poireaux Saumon Marmiton

Tarte Poireaux Saumon Marmiton

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tarte aux poireaux et au saumon frais Recette de tarte aux poireaux
tarte aux poireaux et au saumon frais Recette de tarte aux poireaux from www.marmiton.org

Are you looking for a savory and filling meal that is easy to make? Look no further than the delicious tarte poireaux saumon marmiton! This French classic combines the flavors of leeks, salmon, and cream in a flaky, buttery crust for a dish that’s sure to satisfy. Plus, it’s a great way to use up leftover salmon or veggies that may be lurking in your fridge. So, let’s get cooking!

Ingredients:

  • 1 pre-made pie crust
  • 3-4 leeks, washed and sliced
  • 1 tablespoon butter
  • 10 oz. salmon, cooked and flaked
  • 3 eggs
  • 1 cup heavy cream
  • 1/2 cup grated Gruyere cheese
  • Salt and pepper to taste

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, melt the butter over medium heat. Add the sliced leeks and cook until they are softened, about 5-7 minutes.
  3. Roll out the pie crust and place it in a 9-inch tart pan. Prick the bottom with a fork.
  4. In a bowl, whisk together the eggs, cream, salt, and pepper.
  5. Spread the cooked leeks and flaked salmon evenly over the pie crust. Pour the egg mixture over the top.
  6. Sprinkle the grated Gruyere cheese over the filling.
  7. Bake for 35-40 minutes, or until the filling is set and the crust is golden brown.
  8. Let cool for a few minutes before slicing and serving.
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Nutritional Information:

Each serving of tarte poireaux saumon marmiton contains approximately:

  • Calories: 420
  • Protein: 16g
  • Fat: 33g
  • Carbohydrates: 16g
  • Fiber: 1g

Cooking Time:

The total cooking time for this recipe is approximately 1 hour.

Equipment:

  • Large skillet
  • 9-inch tart pan
  • Bowl
  • Whisk

Serving Suggestions:

This tarte poireaux saumon marmiton is delicious on its own or served with a simple green salad dressed with a vinaigrette. It pairs well with a crisp white wine or a light beer.

Variations:

If you don’t have leeks, you can substitute onions or shallots. You can also use other types of fish or seafood, such as shrimp or scallops, in place of the salmon.

Substitutions:

If you don’t have heavy cream, you can use half-and-half or whole milk instead. You can also use a different type of cheese, such as cheddar or Parmesan, in place of the Gruyere.

Storage:

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Tips:

  • Be sure to wash the leeks thoroughly to remove any dirt or sand.
  • If you’re using a frozen pie crust, be sure to thaw it before using.
  • To prevent the crust from getting soggy, you can brush it with an egg wash before adding the filling.

Notes:

This recipe is adapted from the French cooking website Marmiton.org.

Frequently Asked Questions:

Can I make this recipe ahead of time?

Yes, you can assemble the tarte poireaux saumon marmiton a few hours ahead of time and keep it in the refrigerator until you’re ready to bake it.

See also  Boudin Noir Aperitif Marmiton

Can I freeze this recipe?

While you can freeze leftover tarte poireaux saumon marmiton, the texture of the filling may change when it is thawed and reheated.

Personal Thoughts:

I absolutely love tarte poireaux saumon marmiton! The combination of leeks and salmon is so flavorful, and the creamy filling is just delicious. Plus, it’s so easy to make – perfect for a weeknight dinner or a fancy brunch. Give it a try and let me know what you think!

Summary:

Tarte poireaux saumon marmiton is a French classic that combines leeks, salmon, and cream in a flaky crust. It’s easy to make and perfect for a filling meal. Serve it with a green salad and a crisp white wine for a delightful dining experience.

So, what are you waiting for? Head to the kitchen and whip up a tarte poireaux saumon marmiton today!

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