Cold Salmon Mozzarella Tart
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 12 hrs 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g flour, smooth
- 70 ml olive oil
- 1 tablespoon salt
- 1 point yeast, dry yeast (7g)
- 2 tablespoon herbs Provence
- 1 teaspoon sugar
- 400 ml water
- 300 g salmon fillet (s), smoked
- 300 g mozzarella
- 100 g pesto
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Make a yeast dough the evening before using flour, yeast, olive oil, the spices and water. Put in the fridge overnight.
- The next day, roll out the dough on a baking sheet and bake blindly in the preheated oven at 180 degrees for about 20 minutes (that means: cover with baking paper so that the dough remains soft and does not get a crust.) Allow to cool.
- Brush the cooled dough with pesto, place the sliced smoked salmon on top and top with the sliced mozzarella, salt and pepper.
- Serve cold. With a vinaigrette made from lemon juice and basil.
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