Salmon and tomato tart

I don't do only sweet tarts, I do also savory tarts and believe me that they disappear as quick as the sweet ones. Here is a salmon and tomato tart ...


Ingredients: (for a big tart)

• 1 shortcrust pastry
• 500g salmon (diced)
• 4 big tomatoes (sliced)
• 2 teaspoons dill (dried or fresh)
• 3 eggs
• 250ml sour creme
• salt
• pepper

Directions:

1. Stretch the shortcrust pastry to match the size of the tart pan.
2. Lightly oil the tart pan and put the pastry inside. 
3. Use a fork to make little holes in the pastry to avoid bumping during the bake.
4. Lay the salmon on the bottom of the tart, over the shortcrust pastry.
5. On top of the salmon arrange nicely the slices of tomatoes.
6. In a bowl, beat the eggs with sour cream, salt, pepper and dill.
7. Pour this composition over the tomatoes and salmon in the tart pan.
8. Bake for 45 minutes in the preheated oven at 180ºC.

Inspired from Les Meilleures recettes Marmiton, page 41.