Festive Salmon, Mozzarella and Vegetable Tart

Steps

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1. 1
   Prepare the pastry: weigh 200 g flour on your work surface. Add 40 g olive oil, 80 g cold water, and a pinch of salt. Mix by hand until the dough begins to come together.
   ≈0:34
2. 2
   Continue mixing the dough until well combined. Form the dough into a smooth ball, being careful not to overwork it.
   ≈0:47
3. 3
   Knead the dough briefly on the work surface, then set aside to rest and chill.
   ≈1:12
4. 4
   Prepare the vegetables: choose seasonal vegetables such as carrots, butternut squash, Brussels sprouts, or mushrooms. Slice them all thin using a mandoline or vegetable peeler for even cooking.
   ≈1:25
5. 5
   Lightly flour a sheet of parchment paper. Gently roll out the chilled dough into a round shape.
   ≈1:54
6. 6
   Transfer the dough with the parchment paper into a tart pan. Press it gently against the bottom and sides. Optionally fold the edges up for a thicker, rounded rim.
   ≈2:10
7. 7
   Spread 1 tablespoon of mustard on the bottom of the pastry shell.
   ≈2:39
8. 8
   Distribute a layer of shredded mozzarella over the mustard base, reserving some cheese for the top.
   ≈2:46
9. 9
   Arrange the vegetables in an overlapping pattern resembling a rose, creating an attractive presentation. Sprinkle a little mozzarella between the vegetable layers.
   ≈2:59
10. 10
    Place the smoked salmon slices on top of the vegetables. You may add them before baking for them to cook with the tart, or after baking as a topping—either works.
    ≈3:34
11. 11
    Drizzle with olive oil and sprinkle with herbes de Provence.
    ≈3:43
12. 12
    Bake at 180°C for 40 minutes. After about 30 minutes, if the top is browning too quickly, cover with foil to prevent burning.
    ≈3:49
13. 13
    Remove from the oven and let cool slightly. Optionally top with a quenelle of heavy cream, fresh dill, and a drizzle of olive oil for serving.
    ≈4:04