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Salmon and cauliflower tart

Salmon and cauliflower tart
Savoury pie
1 h 10 min
Dosing for
4 - 6

Recommended moulds

    What do you need?


    • 1/4 cauliflower
    • 320 g shortcrust pastry
    • 200 g salmon fillet
    • 2 tbsp olive oil
    • salt
    • freshly ground black pepper
    • 6 eggs
    • 200 ml single cream
    • 1/2 handful chives; finely chopped
    • 1/2 tsp curry powder

    How to prepare it:

    Cut the cauliflower into florets and steam for 10 minutes. Preheat the oven to 180°C (gas mark 6). Roll out the shortcrust pastry and use to line a 23 cm (9 in) deep baking tin. Prick the base with a fork.
    Cut the salmon into large pieces. Heat the olive oil in a pan. Add the salmon and cook for about 10 minutes over a medium heat, flaking with a fork, and season with salt and pepper.
    Break the eggs into a bowl and whisk with the cream, chopped chives, curry powder, salt and pepper.
    Arrange the salmon and cauliflower florets on the pastry. Pour the egg mixture on top. Bake for about 30 minutes.

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