One of my family’s go-to dishes is a Salmon Nicoise Platter. It has lightly baked salmon fillets filing the center of the platter with the perfect mix of fresh and lightly cooked vegetables cascading around it. It looks like something a true chef would put together, but the secret is that it’s a cinch! And it’s simply delicious. Since this dish is always a crowd pleaser, I knew I wanted to create something similar yet unique. Which leads us to one of my new favorite recipes. Nicoise Salad Tart!
This tart stays true to the original recipe, keeping most of the same ingredients, colors and textures, except this time, there’s no fish and it’s in the form of a quiche.
This recipe would be perfect for brunch or even dinner. It has potatoes, olives, eggs and lots of veggies-it’s very satisfying! The tart has a beautiful appearance. Similar to the salmon nicoise platter, it will look like you spent hours preparing it, when in fact it takes very little time. It’s divine.
Isn’t she a beauty?
Top with greens and drizzle with vinaigrette.
- 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
- 2 red potatoes
- 6 cherry tomatoes
- 6 string beans
- 5 eggs
- 2 garlic cloves
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup heavy cream
- 3 hard-boiled eggs, sliced
- ½ red bell pepper, thinly sliced
- 1 bunch scallions, thinly sliced on the diagonal
- 10-15 pitted green olives
- For the Vinaigrette:
- 1 teaspoon dijon mustard
- Pinch of kosher salt
- Pinch of ground black pepper
- ¼ cup apple cider vinegar
- 1 cup olive oil
- 3 cups salad greens
- Preheat oven to 400 degrees F.
- First, unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into 13-inch square. Cut off the corners to make a circle. Press the pastry dough into a 10-inch non-stick tart pan with a removable bottom. Trim off any excess dough.
- Prick the bottom of the dough with a fork to let air escape while it’s baking. Place a piece of aluminum foil on top of the pastry dough. Press the foil against the dough to make sure the aluminum foil is tightly snug against the dough and up the sides (this will ensure the crust has a sharp and clean shape after it’s baked).
- Add pie weights or uncooked beans on top of the foil. Bake for 20 minutes, or until the pastry is a light golden brown color. Carefully remove the weights and foil. Set the crust aside and allow to cool.
- Line a baking sheet with foil. Set aside.
- Slice the potatoes, about ¼ inch thick and cut the tomatoes into thirds and place both on the prepared baking sheet. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast for 15 minutes or until tender. Reserve for later.
- In a medium size pot, bring water to a boil. Place the string beans in the water and cook for 7-10 minutes or until they are slightly tender and bright green. Do not overcook. Transfer them to a bowl filled with ice water to stop the cooking process. Reserve for later.
- In a separate bowl whisk the eggs, garlic, salt, pepper, and cream together. Place the egg mixture into the cooled tart shell. Gently place the cooked potatoes, tomatoes, string beans, hard-boiled eggs, peppers, scallions and olives in egg mixture, pressing them slightly to anchor them in place.
- Bake for 20 minutes or until the egg mixture is set and the crust is golden brown.
- For the dressing, whisk together mustard, salt, pepper and vinegar. Whisk in the oil until emulsified
- Place the salad greens on slightly cooled tart and drizzle with the vinaigrette.