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!
package puff pastry sheets
tub original cooking crème (locate in cream cheese section of grocery store)
low fat milk
Meyer Lemon, juice and zest
or 1 cup shredded Fontina cheese
smoked salmon, chop in 1/8-inch pieces
raw shrimp, shells removed, deveined, chop in 1/2-inch pieces
fennel bulb (white part), cut 1/8-inch horizontal slices to equal about 1-cup
fresh spinach, shred in 1/4-inch strips
fennel fronds (fern green part), chopped
Remove pastry sheets from outer package leaving each sheet in the individual wrapper. Thaw for 30-40 minutes. Meanwhile prepare filling.
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.
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.
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.