John Myers
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Puff Pastry: Colorful Salmon and Mushroom Tart
The perfect puff pastry: colorful salmon and mushroom tart recipe with a picture and simple step-by-step instructions.
For covering:
- 250 g Mushrooms brown
- 2 middle Onions
- 2 Discs Breakfast bacon
- 1 tbsp Vegetable oil with lemon
- 2 Spring onions
- 10 Cherry tomatoes
- 200 g Smoked salmon
- Sea salt, white pepper
- 1 pinch Red chilli flakes
For the cast:
- 100 g Sour cream
- 150 g Tomato cream cheese, alternatively herb cream cheese
- 3 Eggs
- 1 tsp Freshly squeezed lemon juice
- 2,5 tbsp Frozen herbs of Provence
- 50 g Grated Emmental
- Sea salt, white pepper
- 0,5 tsp Red chilli flakes
For gratinating:
- 150 g Grated Emmental
Aside from that:
- Some fat for the shape
- Take the puff pastry out of the refrigerator and let it rest at room temperature until processing. Brush the mushrooms, cut in half and cut into slices. Peel the onions and dice just like the breakfast bacon. Heat the oil in a pan and fry everything in it for about 5-7 minutes, season lightly with salt, pepper and chilli flakes.
- In the meantime, preheat the oven to 200 degrees (top and bottom heat). Wash and clean the spring onions and tomatoes. Cut the spring onions into rings and the cherry tomatoes into thin slices. Cut the salmon into cubes.
- Remove the mushroom mixture from the heat and allow to cool. Grease the tart pan (28 mm) thinly, put in the puff pastry and shape it out. Prick several times with a fork.
- For the topping, stir together the sour cream, cream cheese, eggs, lemon juice, herbs and cheese. Season to taste with salt, pepper and chilli flakes (be careful with the salt as salmon, cheese and bacon add a lot of flavor).
- First distribute the mushroom mixture on the puff pastry, then top with the salmon, tomatoes and spring onions. Distribute the pouring so that everything is covered. Sprinkle with the cheese and bake in the oven on the middle rack for 45 minutes, until the tart is nicely browned. Take out of the oven and let rest briefly.
- Serve with a fresh salad of your choice. Bon appetit and have fun baking :-).
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