Rustic Salmon
Mushroom Savory Tart
A rustic and savory salmon tart featuring a buttery crust filled with tender diced salmon, earthy sautéed mushrooms, and creamy mozzarella, all baked to golden perfection.
While often referred to casually as a salmon pizza, this dish is beautifully grounded in the tradition of savory French tarts and quiches. The combination of rich fresh salmon and earthy brown mushrooms creates a hearty, satisfying flavor profile. A touch of rosemary and toasted pine nuts adds an elegant, aromatic finish perfect for brunch or a light dinner.
Ingredients
- 1 whole pre-baked pie crust
- 300 g fresh salmon
- 200 g brown mushrooms
- 150 g fresh mozzarella cheese
- 150 ml liquid cream
- 2 sprigs fresh rosemary
- 2 tbsp pine nuts
Instructions
- 1Pierce the pie crust
Take the prepared pie crust in its round baking pan and use a fork to pierce multiple small holes evenly across the bottom. This prevents the crust from puffing up or bubbling unevenly during the baking process.
Tip: Make sure to pierce all the way through the base gently without puncturing the bottom of the pan. - 2Add diced salmon
Using kitchen tongs, carefully place cubes of fresh red salmon evenly across the bottom of the prepared pie crust.
Tip: Cut the salmon into uniform bite-sized cubes so they cook evenly throughout. - 3Add sautéed mushrooms
Layer cooked brown mushrooms on top of the salmon pieces using kitchen tongs, distributing them evenly across the filling.
Tip: Ensure the mushrooms are well-drained of excess moisture before adding them to prevent a soggy crust. - 4Add mozzarella cheese
Tear pieces of white mozzarella cheese by hand and scatter them thoroughly over the salmon and mushroom mixture.
Tip: Tearing the cheese rather than cutting it helps it melt more uniformly across the top. - 5Pour liquid cream
Pour liquid cream evenly over all the assembled filling ingredients inside the pie crust to bind them together during baking.
Tip: Pour in a gentle spiral motion to cover all areas evenly. - 6Garnish with rosemary
Place fresh rosemary sprigs on top of the assembled pie filling to infuse a fragrant herbal flavor as it bakes.
Tip: This is also the perfect time to scatter a handful of pine nuts over the tart for extra texture before transferring it to the oven to bake until the cream is set and the cheese is golden.
