Salmon Cream Cheese Tart
A salmon cream cheese tart made with fresh ingredients from the tart category. Try this and other recipes from Spoonsparrow!
Ingredients
- 125 g low‑fat quark
- 50 ml oil
- 50 ml milk
- 1 egg (medium size)
- 1 pinch salt
- 250 g flour
- 3 tsp baking powder
- 1 egg yolk (for brushing)
- 150 g processed cheese
- 250 g low‑fat quark
- parsley
- dill
- chervil
- spring onions
- Salt
- Pepper
- 200 g smoked salmon
- 150 g cherry tomatoes
Instructions
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1.
For the dough, mix quark with oil, milk, egg and salt. Combine flour and baking powder and sift over the mixture. Knead everything into a smooth dough. Roll out on a floured surface to a circle about 30 cm in diameter. Line the bottom of a tart or springform pan (26–28 cm) with parchment paper. Place the dough onto the pan, press up the edges, brush with egg yolk and bake at 175 °C (gas: level 2‑3, convection: 160 °C) for 15–20 minutes, then let cool.
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2.
Meanwhile, whisk processed cheese into the quark. Rinse the herbs, set aside a few sprigs for garnish, finely chop the rest and fold in. Season with salt and pepper.
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3.
Spread the quark cream over the tart. Slice the salmon into strips and arrange on top. Wash the tomatoes, halve them and place them on the tart. Garnish with herbs and serve.
