250g flour, 100g salted butter, 5cl water, smoked salmon (i personnaly like #lascco hardwood smoked nova salmon), 2 tomatos, 180g #emmi gruyere cheese, 100g #vermontcreamery creme fraiche (vons/safeway/albertsons), #maille mustard with seeds, rosemary, basil, pepper. ( just google the colonists' imperial units ). apart from roughly estimated quantities, your recipe is your creation, feel free to explore, share the love :) 1. water and butter in pan, low heat 'til simmer. heat off, flour in, mix that shit up. add a bit of rosemary for that crusty aroma.
2. grate that cheese up, slice them tomatos, add soup spoon of milk to the creme fraiche to dilute it a tad.
3. add thin-crust to whichever dish tickles your fancy, layer 1 is mustard w/ seed, layer 2 is smoked salmon ( altv. replace with #chickenofthesea for a mean tuna tarte instead ), layer 3 is tomato, layer 4 is grated cheese, layer 5 is creme fraiche, layer 6 is more cheese, top it off with basil and pepper. optional cheese crust is optional, but a must in my house! for that i like building a wall and filling with cheese, then closing the top 2 edges together.
4. ok i'll make these units easy, 425ºF for 2700 seconds.. trust me once you smell it you'll want to know how many seconds are left.. and then you still have to suffer some additional 10-15minutes after removing from the oven for it to settle and cool, else you'll burn the living shit out of you mouth.
5. enjoy your life, be creative, cook or share something you cooked with someone else at least once a month.
#cooking #foodporn #foodie #foodgasm #smokedsalmon #tarte #rosemary #thincrust #timetoeat