Smoked salmon cake and roquefort

Smoked salmon, Roquefort cheese, and red onion tart on a super crispy base, an original recipe sure to delight everyone!

Today we have a recipe from our friend Silvana from "No Comiste Nada!" I highly recommend visiting her Facebook and Instagram ; you'll find some incredible recipes.

If I tell you Roquefort, red onion, and smoked salmon... what do you say? Nothing! Because your mouth is already watering!

The cream, cheese, and onion were already enough, but the smoky flavor of the salmon leaves you in harmony with the Universe (for a little while, at least). The base of this quiche is a simple, straightforward brisée (shortcrust pastry), but it's as simple as you can imagine because you make it in a food processor and it's easy for those with limited appetites, as it doesn't require a rest.

What more do you want? Stop looking at the photo and go take it!

Ingredients

for the dough:

• 1 cup (150 g) of flour
• 80 g of cold cubed butter
• 1 pinch of salt
• 1/4 teaspoon of sugar
• 3 tablespoons of ice water

for the filling:

• 250 cm3 of cream
• 3 eggs
• 1 large red onion
• 150 g of Roquefort cheese
• ½ cup of grated cheese
• 50 gr of smoked salmon
• 1 sprig of dill (if you can find it)

Smoked salmon tart step by step

To make the dough:

1. First preheat the oven to 200°
2. Process the  flour, butter, salt, sugar and shortening  for 5 or 10 seconds.
3. Add the water and process for  a few more seconds until the dough pulls away from the sides of the bowl.
4. Form a ball and place it between two sheets of plastic wrap to make it easier to work with.
5. Roll it out with a rolling pin until you have a disc slightly larger than the baking pan you're using. Remove the top film. Turn the dough out onto the pan and line it with the plastic wrap. When you're done, remove it (obviously!)
6. Prick the surface all over with  a fork so it doesn't rise and cook  for 40 minutes or until golden brown but not too brown.

You may want to put aluminum foil around the edges to prevent them from falling inward when cooking.

It takes longer to explain than to do!

To make the filling.

1. Cut the onion however you like and sauté it in a few tablespoons of oil until translucent. Don't brown it.
2. Mix the grated cheese, cream, and eggs in a bowl, beating a little.

Armed:

1. Preheat oven to 180°.
2. On the baked pie, first place the onions, then the Roquefort cheese, dill, and smoked salmon in the way you like best.
3. Pour  the liquid mixture on top. Do this slowly so as not to disassemble the decorative flower you made.
4. Bake for 35 minutes at 180° until golden brown.

I think lukewarm is tastier than hot, but that's just me!