Salmon Spring Onion Tart

Ingredients

• 250 g spelt whole‑grain flour
• 125 g cold butter
• Salt
• 3 eggs
• 3 bunches spring onions
• 2 tbsp olive oil
• freshly ground pepper
• 1 tsp Cayenne pepper
• 250 g smoked salmon
• 150 g Sour cream
• 100 ml milk (3.5% fat)

Instructions

1. 1.

   Sift the flour onto a work surface, mix in salt and create a well in the center. Cut the cold butter into small pieces and distribute around the well. Crack an egg into the center and use a knife to cut through all ingredients until small dough crumbs form. Quickly knead with hands into a ball, wrap in cling film and chill for about 30 minutes.

2. 2.

   Wash and trim the spring onions, slice the green parts into thin rings, then sauté them in a hot pan with olive oil for 2–3 minutes while stirring. Season with salt and pepper, remove from heat and let cool.

3. 3.

   Slice the smoked salmon into strips, add to the spring onions and mix together.

4. 4.

   Whisk the sour cream with milk and eggs, seasoning with salt, pepper and cayenne pepper.

5. 5.

   Roll out the dough on a floured surface slightly larger than the pan, line a greased pan if needed, form a rim and spread the salmon‑spring onion mixture over it. Pour the egg‑milk mixture on top and bake in a preheated oven at 200 °C (180 °C fan or gas level 3) for about 30 minutes.