Fontina, Roasted Fennel & Spinach Seafood Tart Recipe

Name: Fontina, Roasted Fennel & Spinach Seafood Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 17.3 ounces package puff pastry sheets; 3 large eggs; 10 ounces tub original cooking creme (locate in cream cheese section of grocery store); 1/4 cup low fat milk; 1 Meyer Lemon, juice and zest; 1 tablespoon all-purpose flour; 2 ounces or 1 cup shredded Fontina cheese; 2 ounces smoked salmon, chop in 1/8-inch pieces; 5 ounces raw shrimp, shells removed, deveined, chop in 1/2-inch pieces; 1 tablespoon olive oil; 1 fennel bulb (white part), cut 1/8-inch horizontal slices to equal about 1-cup; 4 ounces fresh spinach, shred in 1/4-inch strips; 3 tablespoons fennel fronds (fern green part), chopped

Servings: persons

17.3 ounces package puff pastry sheets
3 large eggs
10 ounces tub original cooking creme (locate in cream cheese section of grocery store)
1/4 cup low fat milk
1 Meyer Lemon, juice and zest
1 tablespoon all-purpose flour
2 ounces or 1 cup shredded Fontina cheese
2 ounces smoked salmon, chop in 1/8-inch pieces
5 ounces raw shrimp, shells removed, deveined, chop in 1/2-inch pieces
1 tablespoon olive oil
1 fennel bulb (white part), cut 1/8-inch horizontal slices to equal about 1-cup
4 ounces fresh spinach, shred in 1/4-inch strips
3 tablespoons fennel fronds (fern green part), chopped

1
Remove pastry sheets from outer package leaving each sheet in the individual wrapper. Thaw for 30-40 minutes. Meanwhile prepare filling.
2
In a large measuring bowl with pouring spout, whisk eggs, cooking creme, milk, 1-tablespoon lemon juice, 1-tablespoon lemon zest, and flour until smooth. Stir in Fontina cheese, smoked salmon pieces and raw shrimp. Set aside.
3
Heat oil on HIGH in a large skillet. Toss the sliced fennel bulb into hot oil, don't stir, shake pan a little and cook 2 minutes or just until fennel is pan-roasted and just beginning to turn brown. Lower heat to MEDIUM and add spinach, stir and cook until wilted. Set aside. Heat oven to 400 degrees F.
4
Line two 8-inch by 8-inch baking pans with parchment paper. Spray sides and bottom of pan with cooking spray. Unfold each thawed puff pastry sheet in it's own baking pan. Gently stretch the short-sides up the pan wall to make a 1 1/2-inch edge. Pastry corners will easily stretch to the top edge of pan. Divide fennel-spinach mixture in half and spoon over pastry sheet. Pour egg mixture evenly over fennel-spinach mixture. Bake for 25 minutes or until set in center. Cover with foil the last 10 minutes if needed to prevent over browning. Remove from oven and cool 5 minutes. To remove from pan, run a knife along the edges and gently slide out onto serving platter, removing parchment paper. Garnish with 1-tablespoon chopped fronds on top. Serve warm or cold.

299

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 17.3 ounces package puff pastry sheets, 3 large eggs, 10 ounces tub original cooking creme (locate in cream cheese section of grocery store), 1/4 cup low fat milk, and more.

Yes, Fontina, Roasted Fennel & Spinach Seafood Tart falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Fontina, Roasted Fennel & Spinach Seafood Tart

How did you like this recipe?

Frequently Asked Questions