Salmon pie with mascarpone

Name: salmon pie with mascarpone
Total time: 15 min
Yield: 4
Ingredients: 8 slice frozen puff pastry; 1 zucchini; 4 salmon; 1 egg; 100 milliliters creme fraiche; 50 gram mascarpone; 1 teaspoon lemon zest; 1 tablespoon lemon juice; 25 gram watercress; 25 gram arugula

Ingredients

Directions

Preheat the oven to 200 ° C. Line each cake tin with 2 slices of puff pastry and cut the dough neatly around.
Prick into the dough with a fork and divide the zucchini slices. Sprinkle lightly with salt and pepper. Put the molds on a baking tray and bake the cakes for about 10 minutes. Take them out of the oven and put the salmon on the zucchini.
Beat the egg with the crème fraîche and some salt and pepper. Divide this over the tarts and bake them in approximately 10 minutes until they are completely cooked and brown.
In the meantime, stir up the mascarpone with lemon zest and juice and season with salt and pepper.
Carefully remove the tarts from the molds. Divide the watercress over 4 plates and put a cake on it. Divide a spoonful of mascarpone over each tartlet.