Eggplant and salmon tart with a garlic and caper cream.

Directions

1. First, prepare the puff pastry, or thaw it if it’s frozen. ≈ 3 min
2. Wash the salmon fillet under cold water, thoroughly pat it dry with paper towels, and check that it doesn’t contain any small bones. ≈ 2 min
3. If any bones remain, carefully remove them using a fish scaler, then cut the net into thin strips. ≈ 8 min
4. Peel the garlic and finely chop it. ≈ 8 min
5. Wash the eggplants, remove the stems, and cut the eggplants into large chunks. ≈ 8 min
6. Wash the tomatoes thoroughly, then dry them well. Remove the stem end and cut the tomatoes into slices about 5 millimeters thick. ≈ 8 min
7. Preheat the oven to the appropriate temperature for top/bottom heat. ⏱ ≈ 10 min
8. Heat a pan and add the olive oil to it. ⏱ ≈ 7 min
9. Add the garlic and diced eggplant, and cook until they are lightly browned. ≈ 3 min
10. Next, let it simmer gently until the liquid has evaporated. ⏱ ≈ 40 min
11. Allow the eggplant puree to cool slightly. ⏱ ≈ 20 min
12. Next, combine the egg yolks and crème fraîche, then reduce the mixture to a puree using a blender. ⏱ ≈ 10 min
13. Unfold the frozen puff pastry and form circles, approximately 12 centimeters in diameter. ≈ 4 min
14. Roll out homemade puff pastry, about 3 millimeters thick, to form six circles, then cut out the desired shapes. ≈ 8 min
15. Take the fresh puff pastry from the refrigerator and cut out six circles. ⏱ ≈ 2 hr
16. Line a baking pan with parchment paper. ≈ 3 min
17. Spread the eggplant puree evenly over the dough, leaving a border of about one centimetre of puff pastry. ≈ 3 min
18. Arrange the salmon slices on top of the eggplant mousse, in portions, and season with salt and pepper. ≈ 2 min
19. Divide the tomato slices evenly over the salmon and lightly sprinkle with salt. ≈ 2 min
20. Next, place the cookies on a baking sheet and bake in the preheated oven, on the lower rack, for about fifteen minutes, or until they are golden brown. ≈ 3 min
21. Lightly grease the tart molds with butter. ≈ 3 min
22. Next, cover with the puff pastry discs and lift the edges of the dough. ≈ 3 min
23. Evenly distribute the eggplant puree among the molds, and smooth the surface. ≈ 3 min
24. Arrange the salmon slices on top of the eggplant mousse, in portions, and season with salt and pepper. ≈ 2 min
25. Divide the tomato slices evenly over the salmon and lightly sprinkle with salt. ≈ 2 min
26. Place a baking rack on the second layer of the griddle, put the tart molds on it, and bake for about fifteen minutes until they are nicely golden brown. ≈ 3 min
27. While the pies are baking, it’s important to thoroughly drain the gooseberries and chop them finely. ≈ 8 min
28. Wash the parsley thoroughly, then dry it well by shaking it. Remove the tough stems and finely chop the leaves. ≈ 8 min
29. Heat a pan, add the butter, and let it melt and foam slightly. ⏱ ≈ 7 min
30. Drain the olives and brown mushrooms briefly. ≈ 2 min
31. Add a little water. ≈ 3 min
32. Add the remaining sour cream and parsley, and mix well. ≈ 4 min
33. Finally, season with salt and pepper to your liking. ≈ 2 min
34. Remove the eggplant and salmon tarts from the oven and allow them to cool slightly. ⏱ ≈ 20 min
35. Depending on the variation, the pies can be served on preheated plates or directly in their molds. ⏱ ≈ 10 min
36. Next, simply season with capers and serve immediately, hot, with your preferred side dish. ≈ 2 min