I love quiches and salted pies, especially if they are monoportion! They’re cute, fancy and versatile. In this case my sister gave me this recipe of these yummy mini salted cakes with salmon and zucchini. A classic combination served in an alternative way.
Time of preparation
about 1 hour and a half
Servings
6
What did I use
a bowl, some wrap, a cutting board, a knife, a wooden spoon, silicon mini moulds, pastry board, rolling pin
Ingredients
250 gr of flour 00 + as required
50 gr of butter
60 ml of cold water
1 teaspoon of salt
300 gr of zucchini
100 gr of smoked salmon
3 eggs
100 ml of fresh cream
50 gr of parmesan, minced
pepper to taste
How did I do
I kneaded flour with butter cut in little pieces and salt with fingertips until crumbly. I add edwater little by little and kneaded the dough until the water was absorbed.
I formed a ball with the dough, I put it in the wrap and I let it stand in the fridge for 30 minutes.
In the meanwhile, I cleaned the zucchini and I cut them julienne style. I mixed eggs with cream, parmesan, salt and pepper.
I added zucchini and salmon cut in little pieces. I mixed until I had a compact dough.
I took the brisée from the fridge and I stretched it out on the pastry board spreaded with flour. I cut circles of dough and covered the moulds after I’ve buttered them.
I poured the dough of zucchini and salmon on the brisée in every mould and cooked in the oven at 180°C for about half an hour.
I let them cool for few minutes and served lukewarm.
Buon appetito!
