Ingredients:
- Wheat flour – 270 gr
- Butter – 130 gr
- Salt – 3 gr
- Sugar – 5 gr
- Eggs – 4 pieces
- Cream 33% – 300 ml
- Parmesan – 100 gr
- Salmon fillet – 120 gr
- Cherry tomatoes – 100 gr
- Ground black pepper – to taste
- A sprig of thyme
Preparation:
In a bowl, combine flour, salt, sugar and chilled butter.
Quickly grind all ingredients in a bowl into crumbs.
Separate the yolk from the white.
Add the yolk to the flour crumbs and mix thoroughly. The shortcrust pastry is ready.
Place the shortcrust pastry in a disposable foil pan and shape the sides and bottom. You can do this with your hands or a spoon.
Carefully remove excess dough from the top of the pan with a spoon.
Place the base in the oven to bake at 180 degrees for 10 minutes. Convection mode.
Cut the cheese into large cubes, put it in a blender bowl, and make crumbs.
Cut the cherry tomatoes in half.
Pat the salmon dry with a kitchen towel and cut into cubes.
Break three eggs into a bowl and pour in the cream. Add salt and pepper.
For the filling: whisk the milk and egg mixture and add half of the grated Parmesan.
Add the fish, half of the cherry tomatoes and thyme leaves to the bowl with the filling.
Remove the finished pie crust from the oven.
Pour the filling over the base. Sprinkle with the remaining Parmesan and top with the remaining tomato halves.
Bake the pie at 180 degrees for 20 minutes, convection mode.
Remove the finished pie from the oven. Remove it from the disposable form using scissors.
Decorate the finished pie with thyme.
