Mini Salmon Quiche
Pour the flour onto the work surface, mix with salt and make a well in the center of the flour. Cut the cold butter into small pieces and distribute around the flour. Crack the egg in the center and mix all the ingredients with a pastry knife until crumbly. Using your hands knead rapidly to make a dough, form into a ball, wrap in plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 200°C (approximately 400°F). Meanwhile, cut the salmon into strips. Peel the onion and chop finely. Mix together in a bowl. Peel the garlic, squeeze through a press and mix with the chopped basil. In another bowl, whisk together the eggs, stir in the cheese, cream and garlic mixture and season with salt and pepper.
Roll out the dough on a floured surface and line the greased tartlet molds. Bake the dough on the middle rack in the preheated oven for about 8 minutes. Distribute the salmon mixture on the dough, pour the cheese and egg cream over it and bake for about 20-25 minutes. Remove the tartlets from the molds and serve lukewarm, garnished with basil leaves.