Salmon Tart from Tin
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 125 g butter
- 250 g flour
- 1 tablespoon dill, + teaspoon, (frozen or fresh)
- 5 egg (s)
- 250 g Gouda, medieval, (block or rated)
- nutmeg
- salt and pepper
- 400 g smoked salmon
Print Recipe
Pin Recipe Instructions
- For the shortcrust pastry, the cold butter is cut into flakes and mixed with the flour, 1 teaspoon of dill, 1 egg, salt and pepper. Then the shortcrust pastry is formed into a ball, wrapped in cling film and refrigerated for 30 minutes.
- After the resting time, the dough is rolled out to the size of a baking sheet and placed on baking paper. Weight the dough with ceramic peas or dried beans / peas and bake at 180 ° C for 10 minutes, then remove the beans and let them cool down a little.
- In the meantime, grate the cheese and set aside. For the cream, whisk the remaining 4 eggs with pepper, nutmeg, 1 tablespoon of dill and a little salt, then stir the cheese into the cream and set aside again until the tart base has cooled down to some extent.
- The tart base is then covered with the salmon and then doused with the cream. Spread the cream until the salmon is somewhat covered. A few gaps can still remain as the cream runs off during baking.
- Finally, bake the tart again at 180 ° C for about 10-15 minutes. Serve everything warm. Finished.
- Have fun baking!
- Naturally delicious
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