24 cm tart pan
- 1 1/2 c (215 g) wheat flour or white spelt flour
- 100 g butter or margarine
- 1/3 c (50 ml) cold water
- 1 tbsp sugar
- 1 tsp dried thyme
- pinch of salt
- 4 small eggs
- 200 ml light cream (I used oat cream, 16 %)
- 150 g smoked salmon, chopped into large pieces
- 3/4 c Gouda cheese, grated
- 3 tbsp fresh dill
- pinch of salt
- pinch of black pepper
In a big bowl, combine the flour, salt, sugar, thyme, and butter with your fingertips until remains only small peas.
Add the water and mix until forms a rough ball (don't knead it). Rest in the fridge for about 15 min.
Preheat oven to 180 C temp.
Grease with a butter the tart pan. Roll out the dough into the circle and transfer it to the pan. Poke the bottom of dough with a fork. Use the parchment paper and dry beans or other weight to fill the pan. Bake for 15 min.
During baking time, prepare the filling. In a bowl, lightly whisk the eggs, cream, salt, pepper.
After 15 min, take out the dough from oven, remove the parchment paper with beans. Pour the egg mixture into a dough. Top with the smoked salmon, cheese and dill.
Bake for about 30-35 min.