Salmon Broccoli Tart

Name: Salmon Broccoli Tart
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 3-4 Stem(s) Dill; 250 g Flour; 7-10 Tbsp Salt; 125 g Butter; 4 Eggs (size M); 500 g Broccoli; 400 g Salmon fillet; 150 g Whipped cream; 100 g Ricotta cheese; 7-10 Tbsp Pepper; 7-10 Tbsp Grease; 7-10 Tbsp Cling film

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

3-4 Stem(s) Dill
250 g Flour
7-10 Tbsp Salt
125 g Butter
4 Eggs (size M)
500 g Broccoli
400 g Salmon fillet
150 g Whipped cream
100 g Ricotta cheese
7-10 Tbsp Pepper
7-10 Tbsp Grease
7-10 Tbsp Cling film

Directions

1
Wash the dill, shake dry and cut approx. 2/3 of the flags into small pieces. Mix flour, dill and salt. Add butter in pieces and 1 egg and knead quickly to a smooth dough. If the dough is too dry, add 1-2 tablespoons of cold water. Wrap the dough in foil and chill for about 30 minutes
2
Cut broccoli into florets and cook for about 5 minutes in boiling salted water. Drain and rinse under cold water. Drain broccoli well. Wash the salmon, dab dry and cut into cubes
3
Roll out the dough and line a greased tart mould with lift-off base (24 cm Ø). Prick the dough several times with a fork and chill for approx. 30 minutes
4
Mix 3 eggs, cream and ricotta, season with salt and pepper. Place the broccoli and salmon on the tart. Pour the cream mixture over them and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 30-40 minutes. Take out, remove from the tin and garnish with dill flags
5
On eight pieces:
6
Waiting time approx. 1 hour