Salmon, Potato & Mozzarella Puff Pastry Tart
Dive into the world of Mediterranean flavors with this elegant puff pastry tart that combines crispy pastry, creamy potatoes, delicate smoked salmon, and melting mozzarella. A complete recipe that will impress your guests while remaining simple to prepare. The layered preparation creates perfect harmony between textures, while the cream and egg mixture delicately binds everything together. With only 20 minutes of preparation and 30 minutes of cooking, this sophisticated dish becomes accessible to all cooks, even beginners. This salmon puff pastry tart is much more than just a dish: it's a gustatory experience that brings textures and flavors into perfect harmony. Perfect for an elegant dinner or a comforting family meal.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Preheat the oven to 180°C (convection). Roll out the puff pastry on a baking sheet lined with parchment paper. Prick the bottom generously with a fork over the entire surface to prevent bubbles during cooking.
- 2
Peel 400g of firm-fleshed potatoes and cook them for 15 minutes in boiling salted water until tender but still firm. Drain, let cool, then cut into thin slices 3-4 mm thick.
- 3
Spread the fresh cream evenly over the pastry, leaving a 2 cm border. Sprinkle half of the grated mozzarella. Arrange the potato slices in a rosette or tight rows. Distribute the smoked salmon torn into wide strips on top.
- 4
In a bowl, vigorously whisk the egg with the liquid cream until homogeneous. Add a pinch of salt (moderately, the salmon is already salty), freshly ground pepper and 1 teaspoon of herbes de Provence. Pour this mixture over the filling, distributing it well.
- 5
Sprinkle the remaining mozzarella over the entire surface. Sprinkle with a little extra herbes de Provence for decoration.
- 6
Bake at mid-height for 28-32 minutes until the pastry is golden brown and crispy on the edges, and the surface is lightly colored.
- 7
Let rest for 5-8 minutes before cutting into portions. Serve warm.
- Pre-bake pastry: 5 minutes blind baking for ultra-crispy base
- Potatoes: Cooled before slicing for neat slices
- Salmon: Use quality smoked salmon for more flavor
- Thickness: Thin slices for even cooking
- Accompany this tart with a crunchy green salad with lemon vinaigrette. A dry white wine like Pinot Gris or a Provence rosé will complement it perfectly.
- Variations: Replace herbes de Provence with fresh dill, add lemon zest to the mixture, or try alternating potato/zucchini layers.
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