Description
A flaky, savory salmon tart with tender salmon, tangy dairy, and fresh herbs, perfect for dinner or brunch.
Ingredients
Scale
- 1 sheet shortcrust pastry (10–12 ounces)
- 1 lb (450 g) salmon fillet
- 1 cup water
- 1 bay leaf
- A few peppercorns
- 3 large eggs
- 1 cup crème fraîche (or 1 cup whole milk + ¼ cup sour cream)
- ½ cup grated Gruyère
- 2 tablespoons chopped dill
- 1 teaspoon lemon zest
- Salt and pepper to taste
- ½ cup sautéed onion
Instructions
- Preheat the oven to 375°F (190°C).
- Line a 9-inch tart pan with the shortcrust pastry, trim the edges, and dock the base with a fork.
- Blind-bake the crust with pie weights for 15 minutes, then remove weights and bake for an additional 5 minutes until lightly golden.
- Meanwhile, poach the salmon in water with bay leaf and peppercorns for 6–8 minutes until just cooked; then flake and cool.
- In a bowl, whisk together eggs, crème fraîche, grated Gruyère, chopped dill, lemon zest, salt, and pepper.
- Fold in the flaked salmon and sautéed onion.
- Pour the filling into the pre-baked crust and bake at 350°F (175°C) for 25–30 minutes until the center is just set.
- Let the tart rest for 10 minutes before slicing.
Notes
Serve warm or at room temperature. Great for meal prep, and pairs well with salads or other savory dishes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg