Festive Salmon, Mozzarella and Vegetable Tart

Steps

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1. 1
   Make the pastry dough: mix flour, olive oil, cold water and salt in a bowl. Use your hands to combine until everything comes together into a smooth ball, being careful not to overwork it.
   ▶ ≈0:28
2. 2
   Work the dough briefly on the counter, then set it aside in the fridge to chill for a few moments.
   ▶ ≈1:12
3. 3
   Prepare the vegetables: use a mandoline or knife to slice carrots, butternut squash, Brussels sprouts and other seasonal vegetables into thin slices. This allows them to cook more evenly and quickly.
   ▶ ≈1:24
4. 4
   Lightly dust a sheet of parchment paper with flour. Roll out the chilled dough into a round shape and transfer it to a tart pan. Press it gently against the sides and bottom, and if desired fold the edges over to create a thicker border.
   ▶ ≈1:59
5. 5
   Spread a thin layer of mustard over the pastry base, then scatter a layer of grated mozzarella, reserving some for later.
   ▶ ≈2:33
6. 6
   Arrange the vegetable slices in overlapping layers to create an attractive rosette pattern. Sprinkle additional mozzarella between the vegetable layers and on top.
   ▶ ≈2:58
7. 7
   Add the smoked salmon slices on top. You can place them before baking so they cook with the tart, or add them after baking as a topping. Sprinkle with dill or Herbes de Provence and drizzle with olive oil.
   ▶ ≈3:30
8. 8
   Bake at 180°C for 40 minutes. When about 10 minutes of cooking remain and the top starts to brown, cover with foil to prevent the vegetables from burning while the tart finishes cooking.
   ▶ ≈3:49
9. 9
   Let the finished tart cool slightly, then transfer to a serving platter. Serve warm or at room temperature with green salad. When plating, add a quenelle of crème fraîche, a sprinkle of dill, a drizzle of olive oil and extra smoked salmon on the side for garnish.
   ▶ ≈4:10