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Before starting this Smoked Salmon and Cheese Tart recipe, make sure you have organised all the necessary ingredients.
Roll out the shortcrust pastry into a disk to the same dimensions as the tart ring you are using.
Line the tart ring and blind bake, using baking beans.
Bake in a hot oven for about 10-15 minutes.
In a mixing bowl, whisk the whole eggs and fromage blanc.
Cut the smoked salmon slices into strips.
Finely chop the parsley (about half a bunch).
Add the smoked salmon and chopped parsley to the egg and cheese preparation.
Add the grated cheese. Season with salt and pepper and combine with a spatula. Adjust the seasoning if needed. Keep in mind that smoked salmon is already salted.
Remove the pastry shell from the oven. Remove the baking beans and pour the preparation into the pastry shell.
Even the whole surface.
Bake at 180°C (gas 4) for 20 or 25 minutes.
When cooked, remove the tart from the oven and let cool.
This yummy tart is best served warm or cold, with a side of lamb's lettuce or watercress.