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🍰 Salmon and Cherry Tomato Tart with Pesto

685 kcal · 30 min · 4 servings

Ingredients

• 200 g flour
• salt
• 1 egg
• 140 g butter
• 400 g salmon fillet (ready for kitchen, skinless)
• 400 g cherry tomatoes
• 3 eggs
• 150 ml whipping cream
• 100 g crème fraîche
• salt
• pepper (from the mill)
• flour (for the work surface)
• 3 tbsp basil pesto (jar)

Instructions

1. 1. Mix the flour with a pinch of salt.
2. 2. Mound the flour mixture on the work surface.
3. 3. Press a well into the center of the flour mound.
4. 4. Crack the egg into the well.
5. 5. Distribute the butter in small pieces around the well.
6. 6. Knead the ingredients quickly into a smooth dough.
7. 7. Shape the dough into a ball.
8. 8. Wrap the dough ball in cling film.
9. 9. Let the dough rest in the refrigerator for 30 minutes.
10. 10. Preheat the oven to 200 degrees Celsius with top and bottom heat.
11. 11. Rinse the fish under running water.
12. 12. Pat the fish dry with a kitchen towel.
13. 13. Cut the fish into long, narrow strips.
14. 14. Wash the cherry tomatoes.
15. 15. Halve the cherry tomatoes.
16. 16. Whisk the eggs with the cream.
17. 17. Stir the crème fraîche into the egg-cream mixture.
18. 18. Season the liquid with salt and pepper.
19. 19. Dust the work surface with a little flour.
20. 20. Roll out the dough slightly larger than the tin.
21. 21. Butter the tart tin.
22. 22. Place the dough into the tart tin.
23. 23. Pull up a crust edge from the dough.
24. 24. Spread the egg mixture evenly over the dough base.
25. 25. Arrange the salmon strips in a circular, sun-like pattern on the egg mixture.
26. 26. Distribute the tomato halves in the empty spaces.
27. 27. Bake the tart for approx. 30 minutes in the preheated oven.
28. 28. Take the finished tart out of the oven.
29. 29. Drizzle the tart with pesto.
30. 30. Serve the tart immediately.

Nutrition per serving

• kcal: 685
• Protein: 39 g · Fett/Fat: 48 g · Carbs: 28 g