Tarte Flambée with Salmon and Zucchini

For tarte flambée with salmon and zucchini, first peel the onion and cut into fine rings for the topping. Wash zucchini and slice lengthwise into thin strips. Pluck the smoked salmon into bite-sized pieces.

For the cream, wash and finely chop the dill, setting aside about a handful of dill flags for garnish. Mix crème fraîche, egg yolks, chopped dill, lemon zest, salt and pepper until creamy.

Preheat the oven to 200 °C. Line a baking tray with baking paper. Defrost the dough according to the package instructions and place it on the prepared tray.

Spread the pastry base with the cream. Arrange onion rings, salmon pieces and zucchini strips on top. Put the tray in the hot oven and bake the tarte flambée for about 15-20 minutes, until the edges are lightly browned.

Allow tarte flambée with salmon and zucchini to cool briefly. Before serving, sprinkle with remaining dill flags and drizzle with honey mustard sauce.

Preparation Tip:

If you prefer to prepare the tarte flambée with salmon and zucchini with homemade dough, here is a suitable recipe.

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