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🍽️ Mini Salmon Tartlets

426 kcal · 30 min · 4 servings

Ingredients

• 250 g flour
• 125 g cold butter
• 1 pinch salt
• 1 egg
• 150 g smoked salmon (in slices)
• 1 small onion
• 2 tbsp parsley (finely chopped)
• 2 eggs
• 50 g Gruyère cheese (freshly grated)
• 300 ml whipping cream
• salt
• pepper (from the mill)

Instructions

1. 1. Pile the flour onto a clean work surface.
2. 2. Mix the flour with a pinch of salt.
3. 3. Make a well in the center of the flour mound.
4. 4. Cut the cold butter into small cubes.
5. 5. Distribute the butter cubes around the well.
6. 6. Place the egg in the center of the well.
7. 7. Chop all ingredients roughly with a knife until small crumbs form.
8. 8. Quickly knead the crumbs together with your hands to form a smooth dough.
9. 9. Shape the dough into a ball.
10. 10. Wrap the dough ball in cling film.
11. 11. Chill the dough in the refrigerator for about 30 minutes.
12. 12. Preheat the oven to 200 degrees Celsius.
13. 13. Cut the salmon into thin strips.
14. 14. Peel the onion and chop it finely.
15. 15. Combine the salmon and onions in a bowl.
16. 16. Add the chopped parsley to the salmon mixture.
17. 17. Whisk the eggs in a separate bowl.
18. 18. Stir the cheese and cream into the eggs.
19. 19. Season the egg mixture with salt and plenty of pepper.
20. 20. Lightly dust the work surface with flour.
21. 21. Roll out the dough thinly on the floured surface.
22. 22. Line the tartlet molds with the dough.
23. 23. Pre-bake the dough base on the middle rack for about 8 minutes.
24. 24. Distribute the salmon mixture evenly over the pre-baked bases.
25. 25. Pour the egg-cream mixture over the salmon.
26. 26. Finish baking the tartlets for 20 minutes.
27. 27. Serve the mini quiches best at lukewarm temperature.

Nutrition per serving

• kcal: 426
• Protein: 12 g · Fett/Fat: 31 g · Carbs: 25 g