Shortcrust Tart with Leek and Smoked Salmon

Ingredients

• 1 package of round puff pastry rolled out (from the refrigerated section)
• 200 g smoked wild salmon (sliced)
• 0.5 lemon (juice)
• 1 large stalk leek
• Pepper
• Salt
• 3 eggs (large size)
• 150 g crème fraîche
• 150 ml whipping cream

Instructions

1. 1.

   Place the dough in a greased pan and leave a border. Prick it lightly with a fork.

2. 2.

   Wash, trim, and slice the leek into rings. Tear the salmon into small pieces. Mix with a little salt, pepper, and lemon juice.

3. 3.

   Preheat the oven to 180°C. Whisk the eggs with cream and crème fraîche, seasoning with a bit of salt and pepper. Spread the leek and salmon over the pastry base and pour the egg mixture on top. Bake in the hot oven (convection, 160°C) for about 35-40 minutes.