shortcrust tart w/ smoked salmon

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I made an easy & light tart w/ smoked salmon:
–  for a cozy breakfast during weekend
–  for a delicious brunch w/ friends
–  for get-together in the office in the afternoon
–  for an extended happy hour
–  for starting a dinner…

Last time (tomato tart) I thought about tart & quiche (& pie)… Today we’ll have another tart (i. e. the flat version), a savory tart, but w/ shortcrust (instead of a yeast dough). You’ll see that it is easy & fast to produce a shortcrust.

The filling is alike a quiche filling w/ smoked salmon as highlight!

Let’s start!

What do we need?

For the shortcrust:

  • flour
  • butter
  • salt
  • icy water.

For the filling:

  • smoked salmon
  • fresh dill
  • Gruyère
  • spring onions
  • eggs
  • creme fraiche.

We start w/ the shortcrust:

  • Just knead flour & butter – add salt & icy water…
  • At 1st you’ll have a crumbling mess – then it’s a formed into a ball…
  • Finally it’s flattened w/ a rolling pin…

Yes: we do it all w/ our own hands – no electric handheld mixer, no beater, no egg whisk (wouldn’t work anyway!)… Just take off your jewelry & start!


…& don’t forget to preheat the oven (about 175 degrees C w/ fan!)!

Fit the shortcrust in the tart form & let it rest – better in the fridge!

We’re doing now the filling…

Eggs & creme fraiche w/ salt & pepper are whisked… The smoked salmon is diced, the spring onion is chopped.

From the dill we’ll need the fine part…

…& the Gruyere is grated…

All is combined: we get a really runny mess!

It’s ok – we just pour the mess in the tart form. Make sure that there is enough shortcrust around the edges!

Then there is the baking session…

…& about 30 min later we get a fine smoked salmon tart!

Let it cool to room temperature & enjoy!


shortcrust tart w/ salmon

Prep Time: 30 minutes

Cook Time: 30 minutes

Servings: 10-12 pieces

shortcrust tart w/ salmon

I made an easy & light tart w/ smoked salmon: - for a cozy breakfast during weekend - for a delicious brunch w/ friends - for get-together in the office in the afternoon - for an extended happy hour - for starting a dinner...


    for the shortcrust:
  • 200 gr flour
  • 100 gr butter
  • 1/8 tsp salt
  • 3 tbsp water (icy)
  • for the filling:
  • 100 gr smoked salmon
  • 3 eggs
  • 150 gr creme fraiche
  • 2 tbsp fresh dill
  • 2 spring onions
  • 50 gr greyerzer
  • salt & pepper
  • equipment:
  • a tart form (28 cm)
  • an egg whisk

How to...

  1. Preheat the oven to 175 degrees C w/ fan.
  2. Put all ingredients for the shortcrust in a bowl & knead w/ your hands until well distributed & crumbly.
  3. Form a ball & roll it our w/ a rolling pin.
  4. Put the shortcrust in the tarte form & adjust the edges.
  5. Dice the smoked salmon, chop the dill & the spring onions & grate the gruyère.
  6. Beat the eggs & add the creme fraiche.
  7. Add salt & pepper & beat until evenly smooth.
  8. Add the smoked salmon, the spring onion, the dill & the gruyere.
  9. Mix thoroughly & pour the filling in the shortcrust.
  10. Let it bake for about 5 min in the oven at 175 degrees C w/ fan.
  11. Reduce to 150 degrees C w/ fan & let it bake for another 25 min.
  12. Enjoy!


Dill: You may also use dried dill; in this case 1tbsp is sufficient.

You'll need about 30 min for cooling to a nice warm room temperature; it's the best temperature for enjoying.

You can store the salmon tart in the fridge for up to 4 days.

You may freeze the salmon tart in the freezer; make sure to cut the tart into pieces before freezing (so that you can retrieve single pieces).

(information on kitchen equipment)


The shortcrust is crunchy – the filling is soft, but not runny.

You may cut the tart in 8 large pieces, 12 standard pieces or even 16 small pieces – according to your plan how & when to serve.

Well: don’t overdo w/ the smoked salmon: less is more for the sake of the tart!

Think over how much salt you’d use: smoked salmon is salty, Gruyere is salty as well…

Dill is a delicious companion to smoked salmon, however, if you don’t like dill just skip it!


The businesswoman with too many office hours thinks

I see! It’s a delicious snack which I can prepare just alongside… Although I need eggs & smoked salmon & creme fraiche & fresh dill… not necessarily always in my pantry or my fridge…

A whole tart is big, but when I can freeze the rest I can always in the evening just microwave 2-3 pieces for a dinner together w/ some fresh green salad!


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