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🍽️ Crispy Salmon Tart on a Puff Pastry Base

2675 kcal · 30 min · 4 servings

Ingredients

• 300 g puff pastry (frozen)
• legumes for blind baking
• 100 g smoked salmon
• 2 shallots
• 30 g butter
• 2 tbsp parsley
• 2 tbsp dill tips
• 250 ml whipping cream
• 3 eggs
• salt
• pepper (from the mill)
• cayenne pepper

Instructions

1. 1. Let the puff pastry thaw side by side.
2. 2. Stack the pastry pieces on top of each other.
3. 3. Roll the dough into a circle with a 30 cm diameter.
4. 4. Place the dough into a well-rinsed and chilled tart pan.
5. 5. Sprinkle the pastry base with legumes, such as dried beans.
6. 6. Preheat the oven to 200°C.
7. 7. Bake the pastry base blind, meaning without filling, for about 15 minutes.
8. 8. Remove the legumes from the dough.
9. 9. Cut the smoked salmon into strips.
10. 10. Peel the shallots.
11. 11. Dice the shallots.
12. 12. Sauté the shallots in hot butter until translucent.
13. 13. Distribute the herbs over the pre-baked pastry base.
14. 14. Distribute the salmon over the pastry base.
15. 15. Distribute the shallots over the pastry base.
16. 16. Whisk the cream together with the eggs.
17. 17. Season the mixture with salt.
18. 18. Season the mixture with pepper.
19. 19. Season the mixture with cayenne pepper.
20. 20. Pour the liquid over the topping.
21. 21. Finish baking the tart for another 20 to 30 minutes.

Nutrition per serving

• kcal: 2675
• Protein: 60 g · Fett/Fat: 229 g · Carbs: 100 g