Ricotta and Salmon Savory Tart

The ricotta and salmon savory tart is a true delight, as simple as it is sophisticated. Here I present a classic recipe that you can easily make.

Ingredients

• 1 ready-made puff pastry sheet (rectangle or round depending on the baking pan)
• 250 g of ricotta
• 200 g of smoked salmon
• 3 eggs
• Salt and pepper to taste
• Chives to taste (optional)
• Lemon juice (a few drops, optional)

Preparation

1. Preheat the oven to 180 °C.
2. Unroll the puff pastry and lay it in a previously greased or lined baking pan, making sure the edges are slightly raised.
3. In a bowl, mix the ricotta with the eggs until you get a smooth mixture.
4. Add the smoked salmon cut into small pieces, salt, pepper and if you like, some chopped chives and a few drops of lemon juice to add freshness.
5. Pour the ricotta and salmon mixture over the puff pastry.
6. Bake for about 25-30 minutes or until the surface is golden brown and the puff pastry is well cooked and crispy.
7. Allow to cool before serving.

You can further enrich the ricotta and salmon savory tart with a few spoonfuls of Genoese pesto spread on the puff pastry before adding the filling, or by incorporating vegetables such as spinach or zucchini previously sautéed in a pan.

Curiosity

This savory tart is excellent both hot and cold, making it suitable for picnics or as a main dish for a summer dinner. The distinct flavor of the smoked salmon balances perfectly with the sweetness and creaminess of the ricotta. The dish combines Italian flavors with Nordic influences, as smoked salmon is a very common product in Nordic countries.