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Cold salmon and mozzarella tart

updated

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Ingredients for 4 servings:

  • 500 g flour, smooth
  • 70 ml olive oil
  • 1 tbsp salt
  • 1 point yeast, dry yeast (7g)
  • 2 tbsp herbs de Provence
  • 1 tsp sugar
  • 400 ml water
  • 300 g smoked salmon fillet(s)
  • 300g mozzarella
  • 100g pesto
  • salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 20 minutes

very suitable for parties or appetizers

The night before, make a yeast dough with flour, yeast, olive oil, spices, and water. Refrigerate overnight. The next day, roll out the dough on a baking sheet and bake it blind in a preheated oven at 180 degrees Celsius for about 20 minutes (cover with baking paper to keep the dough soft and prevent it from crusting). Let it cool. Spread the cooled dough with pesto, arrange the sliced ​​smoked salmon on top, and then the sliced ​​mozzarella on top. Season with salt and pepper. Serve cold with a vinaigrette made with lemon juice and basil.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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