Ingredients
- 1 pre-made shortcrust pastry
- 20 cl fresh cream
- 80 g grated Gruyere cheese
- Pepper
- Salt
- 1 teaspoon olive oil
- 4 ravioli sheets
- 4 smoked salmon slices
- 3 eggs
Preparation
- Roll out the shortcrust pastry in a tart dish.
- Arrange the ravioli sheets in separate pairs on top of the pastry (to separate them more easily, they can be frozen). Add the smoked salmon cut into large chunks and the other separated ravioli sheets as well.
- Sprinkle with grated Gruyere cheese.
- In a small bowl, beat together the eggs, fresh cream, olive oil, salt, and pepper.
- Pour the mixture over the tart.
- Bake in the oven at 180°C (thermostat 6) for about 30 minutes.
- Monitor the cooking.
- Serve warm with a green salad. Very delicious and easy to make.
Utensils
- 1 Rolling pin (Bestsellers)
- 1 Grater (Bestsellers)
- 1 Mixing bowl (Bestsellers)
- 1 Whisk (Top 5)
- 1 Oven (Bestsellers)
- 1 Tart dish
- 1 Serving dish