Salmon and Cherry Tomato Tart

For the dough: Mix flour with 1 pinch of salt and pile on a work surface. Make a well in the center, beating in egg. Place small pieces of butter around flour and quickly knead to a smooth dough. Form into a ball, wrap in plastic wrap and place in refrigerator for 30 minutes.

Preheat oven to 200°C (approximately 390°F).

For the filling: Rinse salmon, pat dry and cut into long, narrow strips. Rinse and cut tomatoes in half.

Stir eggs into cream and crème fraîche and season to taste with salt and pepper.

On a floured surface roll out dough slightly larger than the shape of the tart pan. Butter pan and line with rolled out dough. Pull to the edges and pinch. Pour in egg mixture and place salmon strips in a wheel pattern. Spread the tomato halves between salmon strips and bake in preheated oven for about 30 minutes.