Vegetable, mozzarella and smoked salmon tart

Ingredients

• 200 g Soft wheat flour (Sift before use)
• 40 g Extra virgin olive oil (About 3 tablespoons)
• 80 g Cold water
• 15 g Whole grain mustard (About 1 tablespoon)
• 150 g Grated mozzarella (Divide into two parts, one for the base, one for the top)
• 2 pieces Carrots (Peeled and thinly sliced with a mandoline)
• 100 g Button mushrooms (Cleaned and thinly sliced)
• 100 g Brussels sprouts (Cut into thin ribbons)
• 150 g Pumpkin (or butternut squash) (Peeled and thinly sliced)
• 100 g Smoked salmon (Cut into strips)
• 5 g Herbes de Provence (About 1 teaspoon)
• 15 g Olive oil (for drizzling) (About 1 tablespoon)
• 30 g Thick cream (optional) (For the serving quenelle)
• 2 g Fresh dill (Chopped, for final garnish)
• Salt & pepper (To taste)

Instructions

1. Prepare the dough

   In a bowl, mix 200 g of sifted flour, 40 g of olive oil and 80 g of cold water. Form a ball without overworking the dough.

   Time: PT5M

2. Dough rest

   Wrap the dough ball in plastic wrap and place in the fridge for 2 minutes.

   Time: PT2M

3. Prepare the vegetables

   Wash, peel (if needed) and cut the carrots, mushrooms, Brussels sprouts, pumpkin into thin ribbons with a mandoline or knife.

   Time: PT15M

4. Line the pan

   Place a lightly floured parchment sheet on the work surface, roll out the dough into a 25 cm disc, transfer it into the tart pan and fold the edges.

   Time: PT5M

5. Brush with mustard

   Spread 1 tablespoon of whole grain mustard evenly over the dough base.

   Time: PT1M

6. First layer of mozzarella

   Scatter half of the grated mozzarella (≈75 g) over the mustard‑coated base.

   Time: PT2M

7. Arrange vegetables in a rosette

   Alternate the vegetable ribbons (carrot, mushroom, Brussels sprout, pumpkin) forming a rosette. Between each row, sprinkle a bit of the remaining mozzarella.

   Time: PT10M

8. Add smoked salmon

   Distribute the smoked salmon strips over the vegetables.

   Time: PT2M

9. Season

   Sprinkle 1 tsp of Herbes de Provence, salt, pepper, then drizzle with a splash of olive oil (≈15 g).

   Time: PT1M

10. Initial baking

    Bake the tart at 180°C for 40 minutes.

    Time: PT40M

    Temperature: 180°C

11. Final covered baking

    Cover the tart with a sheet of aluminum foil and continue baking for an additional 10 minutes to prevent the vegetables from burning.

    Time: PT10M

    Temperature: 180°C

12. Rest and unmold

    Remove the tart, let rest 10 minutes, then unmold onto a rack.

    Time: PT10M

13. Serving

    Serve the tart warm, accompanied by a quenelle of thick cream, chopped dill and a drizzle of olive oil. Add extra smoked salmon if desired.

    Time: PT5M

Nutrition Facts

Calories

300

Protein

12 g

Carbohydrates

30 g

Fat

15 g

Fiber

4 g