mercredi 5 mars 2014

Tart melts in Bresse Bleu, salmon and leek


For 4 people:
200 g Bresse Bleu
1 roll of puff pastry or broken
1 large leek
250 g fresh salmon
2 eggs
20 cl of liquid cream
30 g butter
Preparation time: 20 minutes
Cooking time: 35 minutes
Waiting: 0 min
Total time: 55 minutes
 Preparation melting at Bresse Bleu, salmon and leek
Preheat oven to 180 ° C (gas mark 6).
Peel, wash and chop the leeks. Drain it in a colander and let cook for 10 minutes in a saucepan over medium heat in butter, salt and pepper.
Cut 2 slices of beautiful Bresse Bleu and the rest into small cubes.
Cut the salmon into small pieces. Whisk the eggs in a bowl with the cream, salt and pepper.
Chemisez 4 tart pans with the dough.
Divide Leeks, diced Bresse Bleu and salmon in the bottom of tarts. Pour the cream over and drop a ½ washer Bresse Bleu above.
Put the tarts bake 20-25 minutes in the oven.
Remove the tarts, let them cool before serving.

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