Salmon Potato Tart

Preparation:

Preparation: Combine the flour with the butter, an egg, the wine and the salt in a mixer. Blend until a homogeneous paste is formed; wrap it in plastic wrap and let it rest in the fridge for 30 minutes. Peel the potatoes, wash them, cut them into 2-3 mm thick slices, place them in a cold pot and cook for 2 minutes from when the water boils. Drain and dry on a towel. Roll out the dough into a rectangular sheet 3-4 millimeters thick, line a rectangular mold with a removable base measuring 30 by 12 cm and cut out the excess dough. Mix the yoghurt with the cream, the chopped aromatic herbs and the egg in a bowl. Add salt and pour a spoonful of mixture on the bottom of the mold. Make a layer of salmon, one of potatoes, salt and keep going. Bake the tarte in a preheated oven at 200 degrees for about 35 minutes and serve hot or warm.