Monday, November 25, 2013

Cooking Lab - Summer Smoked Salmon Tart w Creamy Blue Cheese (燻鮭和義大利藍紋乳酪塔)

My friend asked me: What is the difference between a tart and a pie?

I thought for a while and the best explanation I can come up with is:
A tart is a pretty, frivolous, fancy dressed up treat whereas a pie is down to earth, deep and substantial meal.

You will know which one I prefer to make! Haha...

Followed on from the Frankfurt Tart, feeling playful... so decided to create another fancy tart variation...

(c) GMV - Got My Vote!'

Naming this dish 'Gazing at the Southern Stars' 取名: 凝望南半球的星空


- Smoked Salmon 200g
- Zuccinin 
- Sundried Tomatoes
- Creamy Blue Cheese 200g (extra quantity to substitute cream cheese)
- Egg
- Milk 
- Salt & Pepper to Taste


1. Please follow the 'Cooking Lab Receipe - Gorgonzola Cheese & Frankfurt Tart - Steps 1-5')

2. Line the base of the tin tray with zucchini slices.

3. Divide the salmon strips in between the tart shells.

4. Pour whisked egg & milk into the tartlets.

5. Add ample amount of blue cheese & Sundried tomato stripes.

6. Scatter mozzerlla cheese on top.

7. Into the preheat oven it goes.

8. Bake until top is set and turned golden delight.

The 2 tart variations I made tonight. There are similarities and can interchangeably. 

This tart is basically double Smoked Salmon layered. Inside the tart as well as on top of the tart.

9. Take a long stripe of Smoked Salmon and do a ribbon circular roll.

10. Place half of the fresh cherry tomato at the center.

11. Plate with star shaped Zucchinis and assorted nuts.

12. Garnish with dills (which I forgot to buy) and salt & pepper.

Doesn't it looks delicious.

A perfect Summer time dish.