Merry's Notes:
Expand17.3 ounces package puff pastry sheets Ask a question about this ingredient
3 large eggs Ask a question about this ingredient
10 ounces tub original cooking crème (locate in cream cheese section of grocery store) Ask a question about this ingredient
1/4 cup low fat milk Ask a question about this ingredient
1 Meyer Lemon, juice and zest Ask a question about this ingredient
1 tablespoon all-purpose flour Ask a question about this ingredient
2 ounces or 1 cup shredded Fontina cheese Ask a question about this ingredient
2 ounces smoked salmon, chop in 1/8-inch pieces Ask a question about this ingredient
5 ounces raw shrimp, shells removed, deveined, chop in 1/2-inch pieces Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
1 fennel bulb (white part), cut 1/8-inch horizontal slices to equal about 1-cup Ask a question about this ingredient
4 ounces fresh spinach, shred in 1/4-inch strips Ask a question about this ingredient
3 tablespoons fennel fronds (fern green part), chopped Ask a question about this ingredient
Remove pastry sheets from outer package leaving each sheet in the individual wrapper. Thaw for 30-40 minutes. Meanwhile prepare filling.
Ask a question about this stepIn a large measuring bowl with pouring spout, whisk eggs, cooking crème, 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.
Ask a question about this stepHeat 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.
Ask a question about this stepLine 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 ½-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.
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Cathy is the author of The Art of Eating In and blogs at Not Eating Out in New York.
