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Tête de Moine AOP and Smoked Salmon Tarts

Tête de Moine AOP and Smoked Salmon Tarts

Ingredients

for 6 tarts
Shortcrust pastry
100 g flour
75 g butter at room temperature, cubed + 1 tbsp butter for tins
grated rind of ½ lemon
1 pinch of salt
1 egg yolk

Filling
4 slices smoked salmon, chopped with a knife
2 tbsps sour cream
grated rind of ½ lemon
2 tbsps each: chives and dill, finely chopped
salt, pepper

Garnish
2 slices smoked salmon, cut in strips
6 rosettes Tête de Moine AOP

Preparation

1.Preheat oven to 180 °C. Shortcrust pastry: place flour, 75 g butter, grated lemon rind, salt and egg yolk in the mixer bowl and beat until smooth. Form a ball. Wrap in cling film. Set aside in a cool place for 30 minutes.
2.Filling: in a bowl mix salmon with cream, grated lemon rind, chives and dill. Salt and pepper. Set aside in a cool place. Butter the baking tins (diameter 7.5 cm). Roll out the pastry and cut out circles the size of the tins using a pastry cutter. Place the pastry in the tins. Bake the tarts blind for 20 minutes. Check the colour of the pastry; it should not be too dark. Remove from tins and allow to cool on a wire rack.
3.Arrange the salmon mixture in the tarts. Garnish with strips of smoked salmon and a rosette of Tête de Moine AOP.

Preparation tip

Variation : The tarts may be filled with spinach, courgettes and/or tomatoes. In this case add 50 g of grated Tête de Moine AOP to the pastry.

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