Savoury apero tarte: avocado mousse, salmon and radishes on dill shortcrust pastry

Put 60 g grated Gruyère, 50 g butter and 50 g almond powder into a large bowl.

Add 50 g flour to it and finely chop 5 g dill.

Knead everything by hand into a dough, roll it out between baking paper with 3 mm rolling pins and put it in the freezer for 10 minutes. Preheat the oven to 180 °C convection.

Line the base of the crown Tart tin with baking paper.

Cut the dough to fit the baking paper, place it in the tin and bake for 10 minutes. Leave the oven on.

Beat 4 eggs with 2 tsp salt, measured with the measuring spoon, in a large mixing bowl.

Season with 10 turns of pepper and whisk everything on the highest setting for 10 minutes.

Finely chop 50 g onions and sieve 100 g flour over the egg mixture.

Carefully fold the flour in with the dough scraper.

Mix in the onions and pour the mixture over the shortcrust pastry.

Smooth the mixture with the small angled spatula, bake for 10 minutes and let the tart cool in the tin.

Halve 3 ripe avocados.

Put the flesh into the blender with 3 tsp lemon juice and purée until fine.

Whip 225 g whipping cream until stiff.

Fold the cream into the avocado purée in 2 portions.

Season with 1 tsp salt, 5 turns of pepper and the zest of a lemon. Taste and adjust.

Spoon the mousse from the measuring cup into a piping bag fitted with a 12 mm round piping nozzle.

Turn the tarte out onto a cake board and pipe round dots of avocado mousse on top.

Spread 200 g smoked salmon in strips over the mousse.

Slice the radishes, leaving a few whole, then add lemon slices and half slices of raw beetroot.

Distribute everything alternately over the tarte and finish with sprigs of dill on top.