Fontina, Roasted Fennel & Spinach Seafood Tart

Course Desserts

Ingredients in this Recipe

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

See Full Recipe at Food52