Author Notes
After researching late winter produce I thought is would be fun and flavorful to combine fennel with some smoked salmon I had in the refrigerator. A lil' smoked salmon goes a long ways therefore I "seafood-up" the dish by including shrimp ~ the perfect combination. Lately, I have enjoyed cooking with the new (Philadelphia) cooking creme that is being advertised so much. The cooking crème can be purchased in almost all local grocery stores now. I thought it would benefit the food52 viewers to show how cooking crème can easily be coupled with late winter produce. I must say, the cooking creme, fennel, and seafood meld perfectly. I'm so pleased to present this tasty tart to you ~ I hope you find it tasty too!
—Merry
Ingredients
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17.3 ounces
package puff pastry sheets
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3
large eggs
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10 ounces
tub original cooking crème (locate in cream cheese section of grocery store)
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1/4 cup
low fat milk
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1
Meyer Lemon, juice and zest
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1 tablespoon
all-purpose flour
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2 ounces
or 1 cup shredded Fontina cheese
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2 ounces
smoked salmon, chop in 1/8-inch pieces
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5 ounces
raw shrimp, shells removed, deveined, chop in 1/2-inch pieces
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1 tablespoon
olive oil
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1
fennel bulb (white part), cut 1/8-inch horizontal slices to equal about 1-cup
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4 ounces
fresh spinach, shred in 1/4-inch strips
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3 tablespoons
fennel fronds (fern green part), chopped
Directions
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Remove pastry sheets from outer package leaving each sheet in the individual wrapper. Thaw for 30-40 minutes. Meanwhile prepare filling.
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In a large measuring bowl with pouring spout, whisk eggs, cooking crème, milk, 1-tablespoon lemon juice, 1-tablespoon lemon zest, and flour until smooth. Stir in Fontina cheese, smoked salmon pieces and raw shrimp. Set aside.
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Heat oil on HIGH in a large skillet. Toss the sliced fennel bulb into hot oil, don’t stir, shake pan a little and cook 2 minutes or just until fennel is pan-roasted and just beginning to turn brown. Lower heat to MEDIUM and add spinach, stir and cook until wilted. Set aside. Heat oven to 400 degrees F.
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Line two 8-inch by 8-inch baking pans with parchment paper. Spray sides and bottom of pan with cooking spray. Unfold each thawed puff pastry sheet in it’s own baking pan. Gently stretch the short-sides up the pan wall to make a 1 ½-inch edge. Pastry corners will easily stretch to the top edge of pan. Divide fennel-spinach mixture in half and spoon over pastry sheet. Pour egg mixture evenly over fennel-spinach mixture. Bake for 25 minutes or until set in center. Cover with foil the last 10 minutes if needed to prevent over browning. Remove from oven and cool 5 minutes. To remove from pan, run a knife along the edges and gently slide out onto serving platter, removing parchment paper. Garnish with 1-tablespoon chopped fronds on top. Serve warm or cold.
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