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.
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