TORTA SALATA CON ZUCCHINE E SALMONE

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Pecorino is often less expensive and provides a similar flavor.

Preheat the oven to 375°F (190°C).

Roll out the puff pastry and fit it into a tart pan, trimming the excess.

Prick the base of the pastry with a fork to prevent puffing.

Sauté chopped onion and garlic in olive oil until translucent, about 3-4 minutes.

Slice the zucchini thinly and add to the sautéed onion and garlic; cook until slightly softened, about 5 minutes.

In a bowl, whisk together eggs, heavy cream, grated parmesan, black pepper, salt, and nutmeg.

Fold in the sautéed zucchini, chopped salmon, capers, and fresh dill.

Pour the mixture into the prepared pastry shell, spreading evenly.

Bake in the preheated oven for 30-35 minutes, or until the filling is set and the top is golden.

Remove from the oven and let cool for 10 minutes before slicing.

Serve warm or at room temperature, garnished with lemon juice.

Cooking Techniques

Spice Level:

Allergens