Salmon broccoli tart (gf, vege) / Lososova pita z brokolijem (bg, vege)

There’s something undeniably charming about tarts.

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I love everything about them. I think they’re just wonderful and they’re probably one of my favourite things to cook. They’re versatile, inexpensive, delicious, perfect for a party, dinner, lunch or as a leftover. You can easily make them vegan, vegetarian, gluten-free, lactose-free, protein-rich, light or heavy. I often experiment with different flours in the crust and try out new combinations of fresh produce in the filling.
Oh, and did I say that you will only need to wash two pots? One tart pan and one steaming pot. I told you, just wonderful!

This time I made 2 different versions of this recipe (with 2 different fillings), so you can decide which veggie-salmon-cream combination is more suitable for your taste.

VERSION 1: broccoli-smoked salmon-coconut cream

whateveryourpantry-broccoli-salmon-tart-version1

VERSION 2: cabbage-smoked salmon-rice cream

whateveryourpantry-cabbage-salmon-tart-version2

To change things up, you can use different vegetables instead of the suggested ones, maybe different herbs, spices or creams (rice, coconut, milk, soy etc.). Don’t be afraid to play around, it’s almost impossible to mess up this dish. I usually combine whatever I have in the fridge. Serve and enjoy with a simple salad.

Time: 60 minutes (without chilling), for 4-6 people

Tart crust:
100 g rice flour
50 g buckwheat flour
50 g sesame flour OR 50 g macadamia nut flour (buy here)
3 Tbsp (of solid) coconut oil, melted
2 Tbsp sesame seeds
1 dcl + 1 Tbsp water
1/2 tsp salt and pepper

Filling (version 1):
1/2 small broccoli
1 onion
2 garlic cloves
80 g frozen peas
6 slices of smoked salmon
2 big or 3 small eggs
400 g cooking coconut cream (such as Thai Kitchen; can be replaced with cream cheese)
2 handfuls of grated parmesan cheese
1/2 tsp salt, pepper and dill
fresh parsley leaves

OR

Filling (version 2):
15 leaves of fresh cabbage
1 big courgette
1 spring onion
200 mL milk kefir
250 mL rice cream (such as Provamel)
2-3 eggs
2 handfuls of grated parmesan cheese
1/2 teaspoon salt, pepper, cayenne pepper
fresh herbs (parsley, chive etc.)

Make it:
1. Preheat oven to 180°C.
2. Melt the coconut oil.
3. Mix the three different flours with sesame seeds and spices.
4. Add water and melted coconut oil to the flour mixture and combine until the mixture is smooth and well combined.
5. If you’re in a hurry, you can already prebake the crust for 20 minutes at 180°C (but it will shrink in size and maybe also crack; I don’t mind this) or you can put it in a refrigerator for 1-2 hours and prebake it for 20 minutes at 180°C then. (I tried both versions. Both were just fine.)
6. Prepare the filling.
7. Cut the vegetables and steam them for 10-15 minutes (or until just tender) at a low temperature. If I have more time, I sometimes stir-fry them, but steaming is my preferred method to prepare the veggies.
8. When the vegetables are still crunchy, but done, turn off the heat and combine them with the coconut cream, eggs, parmesan and spices.
9. Tear some slices of smoked salmon apart and add them to the mixture.
10. Pour the filling in the prebaked pie crust and bake for another 35 minutes at 175°C.
11. Remove from oven and allow to cool completely before removing from pan and serving. (If you are anyting like me and you would like to eat it right away, you probably also won’t mind that the filling will still be a bit unstable.)

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Nekaj očarljivega je na pitah. Spadajo med jedi, ki jih najraje pripravljam. Raznolike, poceni, slastne, primerne za zabave, kosila, večerje ali kot ostanki za kosilo naslednjega dne so preprosto čudovito priročne in enostavne za pripravo. Z lahkoto jih pripravimo na najrazličnejše načine in prilagodimo posebnim dietam – veganski, vegetarijanski, brezglutenski, brezlaktozni, proteinsko bogati, itd. Pri pripravi testa za pito rada eksperimentiram z različnimi vrstami moke, prav tako za nadev rada preizkušam različne zelenjavne kombinacije.
Oh, ali sem omenila, da boste umazali le 2 posodi? En tortni obod in eno posodo za dušenje zelenjave. Kot sem rekla, nadvse krasno!

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Tokrat sem pripravila 2 različni verziji tega recepta (z 2 različnima nadevoma), tako da si lahko izberete, katera kombinacija zelenjave,smetane in lososa vam je najbolj po godu.

VERZIJA 1: brokoli-grah-dimljen losos-kokosova smetana
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VERZIJA 2: sveže dušeno zeljein bučka-dimljen losos-riževa smetana
whateveryourpantry-cabbage-salmon-tart-version2-1.jpg

Za popestritev lahko uporabite drugo zelenjavo, kar pač imate pri roki, morda druga sveža zelišča ali začimbe, ali pa uporabite druge vrste smetane (denimo sojino, riževo, kokosovo, kislo). Ne bojte se preizkušati različnih kombinacij, pri tej jedi je skoraj nemogoče karkoli narediti narobe. K piti se odlično poda enostavna solata.

Time: 60 minut (brez ohlajevanja), za 4-6 oseb

Testo za pito:
100 g riževe moke
50 g ajdove moke
50 g sezamove moke ALI 50 g makadamijeve moke (kupim tukaj)
3 jedilne žlice (trde) kokosove maščobe, stopljene
2 žlici sezamovih semen
1 dcl + 1 jedilna žlica vode
1/2 čajne žličke soli in popra

Nadev (verzija 1):
1/2 manjšega brokolija
1 čebula
2 stroka česna
80 g zamrznjenega graha
6 rezin dimljenega lososa
2 manjši ali 3 večja jajca
400 g kokosovega mleka za kuhanje (lahko zamenjate za normalno smetano za kuhanje)
2 pesti naribanega parmezana
1/2 žličke soli, popra in posušenega kopra
svež peteršilj

ALI

Nadev (verzija 2):
15 listov svežega zelja
1 velika bučka
1 mlada čebula
200 mL mlečnega kefirja
250 mL riževe smetane za kuhanje (npr. Provamel)
2-3 jajca
2 pesti naribanega parmezana
1/2 žličke soli, popra in kajenskega popra
sveža zelišča (npr. peteršilj, drobnjak)

Postopek priprave:
1. Segrej pečico na 180°C.
2. Na srednjem ognju stopi kokosovo olje.
3. Brezglutenske moke zmešaj s sezamovimi semeni ter začimbami.
4. Mešanici moke dodaj vodo ter stopljeno kokosovo olje in premešaj, dokler ne dobiš gladke vlažne mase.
5. Če se ti mudi, lahko kar takoj pripraviš predpečeno testo, ki ga za 20 minut v namaščenem tortnem obodu pečeš na 180°C. (Obstaja možnost, da se bo testo rahlo skrčilo ali popokalo. Mene osebno to ne moti.)  Ali pa ga za 1-2 uri položiš v hladilnik in 20 minut pečeš na 180°C šele zatem.
6. (Vmes) pripravi nadev.
7. Nareži zelenjavo na majhne koščke in jo 10-15 minut na majhni temperaturi in s čisto malo vode (1-2 žlici) poduši, tako da bo še zmeraj hrustljava, a gotova. (Kadar imam več časa, določeno zelenjavo popražim na olju (denimo čebulo in česen), a je dušenje moja najljubša metoda za pripravo zelenjave.)
8. Ko je zelenjava podušena, odstavi posodo s plošče in ji primešaj kokosovo smetano za kuhanje, jajca, parmezan ter začimbe.
9. Nastrgaj kose dimljenega lososa na majhne koščke in ga primešaj zelenjavni mešanici.
10. Prelij nadev v predpečeno testo in peci še dodatnih 35 minut na 175°C.
11. Odstavi s pečice (v ugasnjeni pečici lahko pustiš pito počivati še vsaj 10 minut) in pusti, da se pita povsem strdi in rahlo ohladi. (Toda če si kot jaz in jo želiš jesti takoj, te najbrž ne bo motilo, da bo vsebina pite v tem primeru še vedno rahlo tekoča in nestabilna.)

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