Tête de Moine AOP and Smoked Salmon Tarts

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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


  • 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


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


  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.

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