Rustic Salmon Tart with Peas and Asparagus

Prepare the shortcrust pastry: pour the flour onto the work surface, add the diced butter and salt. Mix with the fingertips until you achieve a crumbly mixture.

Make a well in the center and add the egg and water. Knead by hand to mix the ingredients well. Let the dough rest for 2 hours in the refrigerator, wrapped in food wrap.

Preheat your oven to 180°C. Cut the salmon fillets into pieces.

In a mixing bowl, combine the egg, ricotta, and lemon zest.

Roll out the dough on parchment paper. Use a rolling pin to flatten the dough to form a circle (large enough to fold over the edges of the tart). Season with pepper.

Spread the ricotta mixture and add the peas, asparagus, and diced salmon.

Sprinkle with pink berries. Fold the edges.

To finish, place in a preheated oven at 180°C for 30 minutes. Enjoy!