Broccoli and salmon tart

Ingredients for 1 servings:

• 175 g wheat flour type 405 or type 550
• 100 g butter or margarine, soft
• 5 g salt
• 10 g sugar
• 50 ml water, lukewarm
• 300 g smoked salmon
• 300 g broccoli, frozen or fresh
• 4 eggs
• 200 g crème fraîche or 250 g sweet cream
• salt and pepper
• 1 pinch of nutmeg powder
• 1 tsp lemon juice

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes

from a 26cm springform pan or tart pan

Dough for a 26cm springform pan or tart pan: Lightly knead all ingredients together. Wrap the dough in cling film and refrigerate for about 30 minutes. Then roll out the dough on a floured surface, place it in a greased and floured springform pan, press down, and trim off the excess edges. Prick the base with a fork and pre-bake in the oven at 220°C (top/bottom heat) for about 10 minutes. For the filling: Briefly blanch frozen broccoli in boiling water, let it cool, and cut into slightly smaller florets. Whisk the eggs with cream or crème fraîche. Add the salmon, cut into strips or finely chopped, and a dash of lemon and mix together. Season the mixture with pepper, salt, and nutmeg. First arrange the broccoli on the dough and then pour the remaining filling over it. The dough and filling should be about the same height; trim any excess edges if necessary. Bake the tart for about 35 minutes in a preheated oven at about 220 °C top/bottom heat.