Salmon tart from the tray

Ingredients for 4 servings:

• 125 g butter
• 250 g flour
• 1 tbsp dill + 1 tsp (frozen or fresh)
• 5 eggs
• 250 g Gouda, medium-aged, (block or grated)
• nutmeg
• salt and pepper
• 400 g smoked salmon

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 25 minutes

For the shortcrust pastry, cut the cold butter into flakes and mix with the flour, 1 teaspoon of dill, 1 egg, salt, and pepper. Then, shape the shortcrust pastry into a ball, wrap it in cling film, and chill for 30 minutes. After the resting time, roll out the dough to the size of a baking sheet and place it on baking paper. Weigh down the dough with peas or dried beans and bake at 180°C (convection oven) for 10 minutes. Then remove the beans and let cool slightly. In the meantime, grate the cheese and set aside. For the cream, beat the remaining 4 eggs with pepper, nutmeg, 1 tablespoon of dill, and a little salt. Stir the cheese into the cream and set aside until the tart base has cooled slightly. Top the tart base with the salmon and pour the cream over it. Spread the cream until the salmon is halfway covered. There may be some gaps, as the cream will spread during baking. Finally, bake the tart again at 180°C fan-assisted oven for about 10-15 minutes. Serve everything warm. Done. Enjoy! Naturally Delicious