Cut the protruding edges and pierce the base with a fork.
Bake at 170°C for about 20 minutes.
Put the olive oil in a saucepan and add the chopped onion and leek in thin slices and let them caramelize.
Remove the root from the fennel and chop it finely. Put it in the pot and lower the heat and sauté the fennel until soft (about 15 minutes).
After the fennel softens, add the cream, the spinach and lower the heat. Close with a lid and let the spinach wither.
Once withered, remove the pot from the heat and add the chopped dill, salt, egg, stir and set aside.
We remove the base in a pan so that we can easily transfer it.
Cut the salmon into thin slices of about 1 cm.
Spread the salmon on the base, press well, salt and pepper.
After the temperature of the filling drops, spread it over the salmon.
Put the lid on and carefully press the edges so that it sticks well to the base.
We carve the tart.
In a small bowl, break a yolk with a little water and spread the mixture over the tart with a brush.
Bake at 175°C with up and down resistance and air for 35 minutes.
Once cooked, leave it to cool to tighten and serve.