Broccoli and Salmon Tart
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 45 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 175 g wheat flour type 405 or type 550
- 100 g butter or mararine, soft
- 5 g salt
- 10 g suar
- 50 ml water, lukewarm
For covering:
- 300 g smoked salmon
- 300 g broccoli, frozen or fresh
- 4 egg (s)
- 200 g crème fraîche or 250 sweet cream
- salt and pepper
- 1 pinch (s) nutmeg powder
- 1 teaspoon lemon juice
Print Recipe
Pin Recipe Instructions
- Dough for a 26 cm springform pan or tart pan:
- Lightly knead all ingredients together. Wrap the dough in cling film and place in the refrigerator for about 30 minutes.
- Then roll out the dough on a floured sideboard, place in a greased and floured springform pan, press down and remove the excess edges. Prick the base with a fork and prebake for about 10 minutes in the oven at 220 ° C top / bottom heat.
- For the filling:
- Briefly blanch frozen broccoli in boiling water, allow to cool and cut into slightly smaller florets.
- Whisk the eggs with the cream or crème fraîche. Add the sliced or finely chopped salmon and a dash of lemon and stir together. Season the mixture with pepper, salt and nutmeg.
- First arrange the broccoli on the dough and then pour the rest of the filling on top. The dough and filling should be about the same height, remove any excess edges if necessary.
- Bake the tart for approx. 35 minutes in a preheated oven at approx. 220 ° C top / bottom heat.
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