Tart with Audu Mild, salmon, squash, spinach and edamame beans
Sometimes you just crave a meal that has a little bit of everything, and that’s exactly what you get with this recipe. Fresh spinach, mild squash, nutritious edamame beans, and juicy salmon are beautifully combined with creamy Audu Mild.
As the finishing touch, a little extra Audu Mild is sprinkled over the tart, which is baked until crisp and golden brown to perfection in the oven.
For 4-6 persons
Pie Crust
100 g all purpose flour
100 g spelt flour
100 g olive oil
100 g water
1 tsp. salt
1/2 bunch dill, finely chopped
Filling
5 eggs
5 dl milk
½ bunch dill, finely chopped
1/2 tsp. salt
140 g Audu Mild
50 g spinach
100 g squash, finely sliced
200 g salmon, diced
50 g edamame beans
Instructions
Assemble the dough
Preheat the oven to 180°C (convection). Mix all the ingredients for the pie crust together in a bowl or using a food processor, and gather the dough into a ball.
Prebake the crust
Roll out your pie crust to a suitable size and place it in a greased pie dish. Prick holes in the bottom of the dough with a fork. This will make the crust crispier when baked. Bake the crust without filling for 10 minutes.
Make the egg mixture
In the meantime, mix eggs and milk together in a bowl, and fold in dill, salt, and half of your Audu Mild
Fill the tart
First, fill your pre-baked pie crust with spinach, then squash, followed by salmon, and finally edamame beans. Pour the egg mixture over the filling and sprinkle the remaining Audu Mild over the tart.
Bake the tart, and serve
Bake the tart in the oven for 15-20 minutes until the crust is crispy, and the egg mixture has set. Let the tart cool slightly, cut it into suitable pieces, and serve it, possibly with a fresh salad.
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