Tarta cu somon si conopida / Salmon and cauliflower tart

Tartele sarate sunt extrem de versatile, le poti savura la micul dejun, ca aperitiv, pranz sau cina, reci sau calde, cu salata. Tarta cu somon si conopida e una din preferatele mele, super gustoasa si satioasa, e minunata cu salata verde proaspata :)

Aluat:

• 300g faina
• 125g unt
• 2-3 lg apa rece
• 1 ou

Umplutura:

• 125g somon afumat
• 4 oua
• 1 conopida medie
• 100g telemea
• 4 rosii cherry
• 1/2 legatura marar (pentru servit)

Pentru aluat amestecam bine untul taiat cubulete la temperatura camerei, faina, apa rece si un ou pana obtinem un aluat faramicios pe care il modelam intr-o bila. O invelim in folie si o introducem in frigider 15 min.

• 

• 

• 

• 

• 

• 

Conopida se fierbe si se paseaza usor cu o furculita. Somonul se toaca marunt. Batem bine ouale si le amestecam cu somonul, conopida si branza telemea rasa.

• 

• 

• 

• 

• 

• 

Ungem cu unt si tapetam cu hartie de copt o forma pentru tarta (28cm diametru). Intindem aluatul uniform in ea, il intepam putin cu furculita, adaugam un cerc de hartie de copt si boabe de fasole (sau bile ceramice pentru copt). 

• 

• 

• 

Coacem crusta 15 min in cuptorul preincalzit la 170C, apoi turnam compozitia, adaugam rosiile cherry taiate in jumatate si mai coacem tarta inca 45 de min. Se serveste calda sau rece, cu marar proaspat tocat deasupra. Pofta mare!

*Baby friendly: folositi somon proaspat in loc de somon afumat (acesta din urma e foarte sarat) si o branza nesarata.

ENGLISH VERSION

Savory tarts are extremely versatile, you can have them at breakfasts, as appetizer, lunch or dinner, warm or cold, with salad. My salmon cauliflower tart is one of my favorite, super tasty and filling, it’s great with fresh lettuce :)

Crust:

• 300 g flour
• 125 g butter
• 2-3 tbsp cold water
• 1 egg

Filling:

• 125 g smoked salmon
• 4 eggs
• 1 medium cauliflower
• 100 g cheese
• 4 cherry tomatoes
• 1/2 bunch of dill (for serving)

For the dough combine the flour, butter, cold water and one egg until it reaches a crumbly mixture, then knead into a ball. Place the ball in the fridge wrapped in clingfilm for 15 min.

Boil the cauliflower then smash it with a fork. Chop the salmon. Beat the eggs and mix them with the chopped salmon, cauliflower and grated cheese.

Grease with butter a tart pan (28 cm diameter) and line it with baking paper, then push the dough onto the bottom of the pan, poking it with a fork. Add a circle of baking paper and some beans, then bake the tart crust for 15 min at 170 C. Add the filling, arrange the cherry tomato halves on top and bake 45 more min. Serve warm or cold, with freshly chopped dill. Enjoy!