Preheat the oven to 200 °C.
Roll out the defrosted puff pastry sheets into a 30 cm diameter sheet. Line the bottom and sides of a cooled, rinsed tart pan (28 cm ø). Prick with a fork, sprinkle with lentils and bake for 15 min. Remove lentils repeatedly.
Sauté shallot cubes in butter until translucent. Spread kitchen herbs, salmon and shallots evenly over pre-baked base. Mix whipped cream and eggs, season to taste and pour over topping. Bake in 20 to half an hour until golden brown.
Our tip: It is best to use fresh herbs for a particularly good aroma!
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