Light Salmon & Zucchini Tart Made in the Thermomix
Savory tarts have always had a place at the weeknight table — think of the classic quiche you’d find at any deli counter or Sunday lunch spread, that reliable egg-and-cream filling set in a golden pastry shell. But most homemade versions either take forever or turn out watery and bland, especially when vegetables are involved.
This salmon and zucchini tart uses the Thermomix to steam the filling ingredients in one go, keeping the salmon tender and the zucchini from turning soggy. You get a set, sliceable tart with a creamy interior in about 55 minutes — and it works just as well the next day, cold from the fridge.
Pro Tip
The mistake most people make: adding raw or barely-drained zucchini straight into the egg mixture. Zucchini is about 95% water by weight, and that moisture releases during baking, turning your filling into a puddle. Steam the zucchini first — which the Thermomix Varoma handles perfectly — then let it sit in a colander for 5 minutes before mixing it in. That short rest lets the excess moisture drip away before it ever reaches your tart.
Fresh salmon fillets work best here — look for skinless portions at the fish counter or grab a two-pack from the refrigerated section. Canned salmon (drained well) is a solid weeknight swap and cuts prep time further. For the cheese, a sharp cheddar melts cleanly and gives more flavor than a mild blend. Store-bought shortcrust or puff pastry sheets work perfectly — no need to make your own.
Light Salmon & Zucchini Tart Made in the Thermomix
6
servings15
minutes55
minutes380
kcal5
minutes1
hour15
minutesIngredients
1 sheet store-bought shortcrust or puff pastry (approx. 11 oz / 320 g)
2 medium zucchini (approx. 10 oz / 280 g total), diced
2 fillets fresh salmon, skinless (approx. 5 oz / 140 g each)
2 large eggs
3 tbsp sour cream or crème fraîche (approx. 2.5 oz / 75 g)
3.5 oz grated cheese (100 g) — sharp cheddar, Gruyère, or Parmesan
0.5 tsp fine salt
0.25 tsp black pepper
1 small bunch fresh dill or chives, roughly chopped (optional)
Directions
- Preheat your oven to 400°F (200°C). Line a 10-inch (25 cm) tart tin with the pastry sheet, prick the base all over with a fork, and blind-bake for 10 minutes. The base should look dry and just set — not golden yet. This stops the bottom from going soft once the filling goes in.
- Pour 35 fl oz (1 liter) of water into the Thermomix bowl. Place diced zucchini in the lower Varoma tray and salmon fillets in the upper tray. Steam for 15–18 minutes at Varoma speed, Speed 1. The salmon is ready when it flakes apart with light pressure and reaches an internal temperature of 145°F (63°C) — the flesh will shift from translucent to a pale, opaque pink all the way through.
- Transfer the zucchini to a colander and let it drain for 5 minutes. Flake the salmon into rough chunks, removing any bones. Don’t skip the drain — this is the step that keeps your filling from weeping during baking.
- Empty and rinse the Thermomix bowl. Add eggs, sour cream, salt, and pepper. Mix for 10 seconds at Speed 6. The mixture should smell faintly eggy and look smooth and pale — no streaks of yolk remaining.
- Add the drained zucchini, flaked salmon, and half the cheese to the bowl. Pulse twice on Turbo. Two short Turbo pulses fold everything together while keeping visible chunks — you want texture, not a purée.
- Pour the filling into the pre-baked pastry shell. Scatter the remaining cheese evenly over the top. Bake for 25 minutes at 400°F (200°C). The tart is done when the edges are set and the center has just a slight wobble — it will firm up as it cools.
Variations
Swap the salmon for a drained 6 oz (170 g) can of tuna for a faster, budget-friendly version that works just as well on a Tuesday night. For a dairy-lighter filling, replace the sour cream with full-fat ricotta — it gives a slightly firmer, less rich set that holds clean slices.
Serving Suggestions
A handful of peppery arugula dressed with lemon juice and olive oil cuts through the richness of the filling. Roasted cherry tomatoes on the vine add a burst of acidity alongside. A bowl of simple cucumber and mint yogurt works well if you’re serving this warm in summer.
FAQ
Can I make this tart ahead of time?
Yes — bake it fully, let it cool completely, then refrigerate for up to 2 days. It slices more cleanly cold, which makes it a solid option for packed lunches or a make-ahead dinner.
What if I don’t have a Thermomix?
Steam the zucchini and salmon in a standard steamer basket over a pot of simmering water for the same 15–18 minutes. Mix the egg filling by hand or with a whisk — the result is identical, just a few more dishes.
Can I use frozen salmon?
Thaw it completely in the fridge overnight and pat it dry before steaming — frozen salmon holds more water and needs that extra drying step to avoid a wet filling. Wondering whether smoked salmon could work here instead of fresh?
