An easy, delicious tart with lumpfish roe and burrata, potato and plenty of fresh herbs, – made on a puff pastry base.
This tart is a real spring treat. Very quick to make, and it simply tastes of Danish spring.
The puff pastry is spread with crème fraîche and baked with potatoes on top, – then finished with creamy burrata, fresh lumpfish roe and plenty of fresh herbs.
The tart can be served warm (not too hot, – heat ruins the lumpfish roe), – but also cold. You can also prepare the base ahead, right up to the point where it has been baked with the potatoes, and then keep it in the fridge until it is time to serve. Then top it with the burrata, lumpfish roe and so on. The puff pastry stays crisp and delicious, – even after a spell in the fridge.
Lumpfish roe season
The season for lumpfish roe usually runs from February to April, – though it can start a little earlier and finish a little later.
We have bought fresh lumpfish roe from our fishmonger several times for New Year, for example. The price was sky-high, but it was possible to get hold of it even at the end of December.
When the season “officially” opens, prices are usually also quite a bit higher than once we are well into March.
Lumpfish roe freezes well, so you can have some for later in the year. It is important that the roe is completely fresh when frozen, and of course that it has been cleaned. It keeps in the freezer for 4-6 months.
Lumpfish roe should be thawed in the fridge, – that way you keep the best texture, flavour and food safety. Lumpfish roe cannot be heated, – heating makes the eggs hard and chewy.
Puff Pastry Tart with Lumpfish Roe and Burrata
Ingredients
- 1 sheet of ready-rolled puff pastry
- 150 g lumpfish roe
- 2 medium potatoes
- 200 ml crème fraîche (38% fat)
- 1 burrata
- 1/2 red onion, finely chopped
- Fresh herbs, – e.g. dill, chives and pea shoots
- Salt and pepper
- 2 tbsp sesame seeds for the edge – optional
Method
- Unroll the puff pastry onto a sheet of baking parchment. *Do not roll it out with a rolling pin, – just unroll it from its packaging.
- Score the puff pastry with a knife about 2 cm in from the edge, all the way round, – not deep, just a light scoring, and sprinkle the edge with sesame seeds.*If the pastry is "dry", you can brush a little oil on the edge so the sesame seeds stick.
- Pre-bake the puff pastry in a preheated oven for 10 min. at 200°C, conventional oven (top and bottom heat).
- Cut the potatoes into thin slices, ideally on a mandoline so they are all the same thickness.
- Stir the crème fraîche with a little salt and pepper, and spread it over the slightly cooled puff pastry base.Spread it with the back of a spoon, and avoid lifting the spoon too much so you do not pull the pastry up with it. Spread in gentle strokes, out to the border you scored in the pastry.You can warm the back of the spoon in some boiling water, – that makes it easier to spread the crème fraîche.
- Arrange the potatoes over the tart and bake it for a further 10-14 min., – still at 200°C. Let the tart cool slightly.
- Tear the burrata into large pieces and arrange them over the tart, then add the lumpfish roe.
- Sprinkle with the red onion and plenty of fresh herbs, – finely chopped chives, dill and crisp pea shoots.
- Season with pepper before serving.
Nutrition
Premium
Hej
Tak for mange mange gode opskrifter!!
‘Laver’ butterdejskanten sig selv efter det lille rids eller …?
Dbh
Annemarie
Hej Annemarie
Tusind tak for de søde ord 🙂
Ja det gør de nemlig. Midten vil puffe lidt op, men den kan du nemt lige trykke sammen inden du lægger fyldet på 🙂
Warm wishes, Dianna
Hvad kan man bruge istedet for stenbiderrogn? (altså når den ikke er i sæson?
Hej Laura
En hvilken som helst anden rogn 🙂 Jeg bruger ofte löjrom (køber det i sverige), super alternativ 🙂
Warm wishes, Dianna
Jeg har en udfordring om at midten hæver meget op og bliver oppe og falder ikke ned igen.
Hvad gør man, for at den ikke hæver op?
Hej Julie
Midten vil hæve op, men den skal du bare trykke ned. Det gør ikke noget den krakelerer lidt, der kommer jo fyld på 🙂
Ellers prøv at prikke den med en gaffel inden bagning 🙂
Warm wishes, Dianna
Hvis det er til aftensmad, hvad vil man så kunne servere dertil?
Hej Trine
Hvis den serveres som aftensmad, så er det jo et meget let aften måltid:)
Men som tilbehør kan du serveres en form for salat, – helst noget simpelt så ikke man ikke mister den fine og enkle smag fra tærten og stenbiderrognen.
F.eks. denne her:
https://gourministeriet.dk/groen-salat-med-agurk-tomat-og-roedloeg-dild-og-persille/
Eller
https://gourministeriet.dk/romainesalat-med-ruccola-citron-og-parmesan/
Derudover kunne grillede grønne asparges også være super lækkert til, – og en anden lidt mættende ting kunne være min måltidssalat med hvidløgsrejer og bagt squash:)
https://gourministeriet.dk/salat-med-hvidloegsrejer-squash-og-avocado/
Håber det kunne give lidt inspiration 🙂
Warm wishes, Dianna
Den var et kæmpe hit herhjemme!!! Hos begge børn, men især hos mit ene barn, som elsker stenbidderrogn.
Skal kartoflerne koges inden?
Hej Marie
Nej de er rå, – de skal blot skæres i ultra tynde skiver, så når de fint at blive tilberedt:)
Warm wishes, Dianna
Tak for hurtigt svar. Er netop ved at tilberede den nu ❤️
Hej Dianna. Du skriver 1 butterdej. Det må være rullen. Ved du om pladerne 6stk i en pakke svare til rullen?
Hej Jette
Åhhh jeg kender desværre ikke til de pakker hvor det ligger i stykker:)
Men i sådan en butterdej jeg bruger mener jeg der er ca. 250 gram:)
Måske du så kan sammenligne vægten:)
Warm wishes, Dianna