Preparation
35 – 60 min
Vegetarian
Fitness
- Defrost puff pastry dough, roll to the form size forming sides.
- Oil a form with vegetable oil, lay out the dough, evenly puncture bottom of the dough with a fork. Lay out the parchment above and fill beans (peas, kidney beans etc.) on the parchment in order that dough holds its shape and does not puff up, put the form with the dough in the oven to bake for 10 minutes at 180 °. In 10 minutes remove the paper with beans and bake for 5-7 minutes more.
- Cut salmon and mozzarella into small cubes, cut cherry tomatoes in half.
- Whip eggs, stir with milk and salt to taste.
- Lay out fish and cheese on the dough, pour with egg and milk mix.
- Lay out halves of cherry tomatoes from above and put in the oven for 25-35 minutes.
- Serve, having decorated with chopped spring onions and dill (optional).
Ingredients
Mozzarella
150-200 g
Lightly salted salmon
200 g
No yeast puff pastry dough
500 g
Cherry tomatoes
10
Eggs
3
Milk
150 ml
Basil
Herbs
