Cauliflower Salmon Tart

Ingredients

• 300 g spelt flour type 1050
• Salt
• 180 g cold butter
• 0.5 head cauliflower (about 500 g)
• 250 g Salmon fillet
• 300 ml whipping cream
• 4 eggs
• 2 stalks chives
• 3 tbsp bean for blind baking
• Pepper

Instructions

1. 1.

   For the dough, mix flour with 1/2 tsp salt. Distribute cold butter pieces over the flour and rub between your hands until a sandy consistency forms. Knead with 80 ml water into a smooth dough, shape into a ball and chill in the refrigerator for 1 hour.

2. 2.

   Meanwhile, clean, wash and cut the cauliflower into florets; blanch in boiling salted water for about 5 minutes. Drain and let cool. Wash the salmon, pat dry, and dice it.

3. 3.

   Whisk cream with eggs. Wash chives, shake dry, and cut into rolls. Add one tablespoon of chives to the cream‑egg mixture and season with salt and pepper.

4. 4.

   Roll out the dough on a floured surface and line a tart pan up to the rim. Cover the dough with parchment paper and weigh it down with beans. Bake in a preheated oven at 200 °C (180 °C fan, gas 3) for about 15 minutes. Remove from the oven, cool slightly, then lift off the parchment and beans.

5. 5.

   Spread cauliflower and salmon over the base, pour the cream mixture on top. Reduce the oven temperature to 180 °C (160 °C fan, gas 2–3) and bake the tart for 35–40 minutes until done. Check doneness near the end with a wooden skewer. Sprinkle with remaining chive rolls before serving.