Emmental Sea Tart

emmental sea pie

Delicious fish and shellfish, this sea tart with Emmental is also a recipe full of freshness.

Ingredients for 4 persons:

  • 200 g ofspinach
  • 1 carrot
  • 1 white of leek
  • 40 g half-salted butter
  • 1 roll of broken dough
  • 12 pink shrimps
  • 1 slice of smoked salmon
  • 3 eggs
  • 8 cl of whole milk
  • 5 cl of fish stock
  • 8 cl of liquid cream (30% of M.G.)
  • 1 pinch of nutmeg
  • 6 scallops
  • 30 g of Breton grated emmental cheese
  • Salt and freshly ground pepper

Fisherman's pie with Breton emmental

- Wash and remove spinach.

- Peel and wash the carrot. Wash the leek white. Cut the vegetables into julienne and sweat in 20 g of butter.

- In another saucepan, melt 20 g butter, add the spinach, cook until the water is evaporated. Season.

Preheat the oven to 190° C (th 6/7).

- Spread the broken dough in a pie plate, reserve for a few minutes. Place a sheet of baking paper on the dough and bake for 15 minutes.

- Shell shrimp.

- Cut the smoked salmon into strips.

- Separate the yolk and the white of an egg, put the yolk in a salad bowl, add 2 whole eggs, beat them in omelette, incorporate the milk, the aroma, the cream and the nutmeg, mix and season.

- Divide the vegetables and seafood into the pre-cooked pie shell and fill with the appliance. Cover with emmental and cook for 35 to 40 minutes, lowering the oven to 160° C (5/6) after 15 minutes.

- Cut and serve.

B.A.ba of the chef

Bake a pie shell:

- spread the dough in a mold, pinch the edges with your fingers, cut the excess dough and prick with a fork;

- place a piece of cooking paper on the pie shell and fill with dry beans, lentils, stones or ceramic balls to avoid any swelling or sagging of the edges;

- carefully monitor the baking which depends on the type of oven (traditional, with heat) and the use of the pie base (immediate consumption, continued cooking with a filling...).

Recipe: S. Samson, Photo: F. Hamel

Video: A Simple Summer Tart.

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