Puff Pastry Tart with Lumpfish Roe and Burrata

Recipe for an easy and delicious puff pastry tart with lumpfish roe and burrata.

Course Appetizer, Lunch, Side dish, Starter

Cuisine Danish

Nøgleord Appetizer, Lumpfish roe season

Total Time 30

Servings people

Calories 639kcal

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.