Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Tart base
Filling
Topping
How it's done
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Tart base
Roll out the pastry, place on a baking tray lined with baking paper, prick firmly with a fork. Score a rim of approx. 1.5 cm all the way around. Brush the edge of the dough with egg.
Filling
Combine the ricotta, crème fraîche, lemon zest and juice, season. Spread the mixture over the pastry base, top with the radishes.
Bake
Approx. 20 mins. on the bottom shelf of an oven preheated to 200 °C. Remove the tart from the oven.
Topping
Decorate the tart with the carrot lox, spring onion and dill.
| Note: | Instead of carrot lox, you can use smoked salmon. |
|---|
How-tos
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