Fish tart

Ingredients for 4 servings:

• 150 g wholemeal flour
• 150 g wheat flour type 405
• 1 pinch of salt, approx. 7 g
• 75 g sugar
• 180 g butter, cold
• 1 egg yolk
• 4 tbsp water, room temperature
• 2 large potatoes
• 200 g smoked salmon
• 1 can crab meat, pure, approx. 170 g
• 250g sour cream
• 2 m.-sized eggs
• 1 pinch of salt
• ½ tsp white pepper
• 1 tsp Italian herbs
• ½ lemon(s), juice
• 3 shallots, chopped
• 100 g fresh leaf spinach
• 1 jar artichoke(s) in water, approx. 290 g
• Fat and flour for the mold

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 2 hours 10 minutes

simply

Boil two slightly thicker potatoes with their skins on, let them cool, peel them, and cut them into evenly thick slices. For the dough, knead the wholemeal flour, white flour, salt, sugar, cold butter, egg yolk, and water with your hands until you have a smooth ball of dough. If it’s too sticky, add a maximum of 2 tablespoons of white flour. Wrap in plastic wrap and refrigerate for about 30 minutes. For the filling, cut the salmon into thin strips or cubes. Chop the shallots. Wash the fresh spinach, pat dry, remove the stalks, and cut into strips. Drain the artichokes, squeeze them lightly, and chop them slightly. If desired, set a few artichokes aside to decorate the tart later (before baking). Place them in a large bowl with the remaining ingredients and mix well with a tablespoon. Preheat the oven to 175°C (top/bottom heat). Leave the oven rack on the middle shelf. Either pour the dough directly into a greased and floured 28cm tart pan and press down with your hands, pulling up the edges. Or roll it out on a lightly floured surface, carefully place it over the tart pan, roll it over the edge with a rolling pin, and trim any remaining dough from the outer edge. Arrange the potato slices side by side on the pastry base, filling any gaps with potato pieces. Spread the filling over the slices and smooth the surface. Place the tart pan on the oven rack and bake for about 50-60 minutes.