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🍽️ Crispy Lachs Tarts with Fennel Cream

286 kcal · 30 min · 4 servings

Crispy Lachs Tarts with Fennel Cream Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the fennel thoroughly and remove the hard bottom end.
  2. 2. Cut the fennel into very thin strips or grate it finely.
  3. 3. Heat some oil in a pan and sauté the fennel for 1 to 2 minutes.
  4. 4. Season the fennel with salt and pepper.
  5. 5. Deglaze the mixture with wine.
  6. 6. Simmer the fennel for about 8 minutes, stirring occasionally, until the liquid has evaporated and the fennel is tender.
  7. 7. Remove the pan from the heat and let the fennel cool down.
  8. 8. Set aside about one-third of the cooled fennel to use for garnishing later.
  9. 9. Preheat the oven to 180 degrees Celsius fan-forced.
  10. 10. Brush 12 small baking molds (about 7 cm in diameter) with some oil.
  11. 11. Roll out the puff pastry on a floured surface to a thickness of 3 to 4 millimeters.
  12. 12. Cut out 12 circles with a diameter of about 12 centimeters from the dough.
  13. 13. Place the dough circles into the prepared molds.
  14. 14. Distribute the remaining fennel (the two-thirds) evenly over the dough in the molds.
  15. 15. Whisk the cream with the crème fraîche and the eggs in a bowl.
  16. 16. Season the cream mixture finally with salt and pepper.
  17. 17. Carefully pour the cream over the fennel in the molds.
  18. 18. Bake the tarts in the preheated oven for about 25 minutes until golden brown.
  19. 19. Remove the tarts from the oven and let them cool down briefly.
  20. 20. Carefully release the tarts from the molds.
  21. 21. Crumble the smoked salmon into small pieces.
  22. 22. Finely chop fresh dill leaves.
  23. 23. Garnish the finished tarts with the reserved fennel, the smoked salmon, and the dill.
  24. 24. Serve the tarts immediately.

Nutrition per serving