July 3rd, 2016
Salmon, whole-grain mustard, and dill tart
4-6 scallions, finely chopped
175 g smoked salmon, cut in pieces
2 eggs, beaten
150 ml creme fraiche / fat sour cream for cooking
1tablespoon chopped fresh dill
2 teaspoon whole-grain mustard
salt and freshly ground black pepper
For the pastry dough:
250 g all-purpose flour, plus extra for dusting
1 teaspoon fine salt
150 g unsalted butter, chopped into pieces
1 egg beaten
1 tablespoon milk
Some of the classic combinations are still the best, and it would be silly to try to update them. Rich smoked salmon, an abundance of fresh dill, and spicy french grain mustard….a perfect appetizer or light meal. This wonderful recipe is from Eric Lanlard’s book – Tart it up.
First of all make the flaky pastry dough:
Sift the flour and salt into a large mixing bowl. Using your fingertips, rub in the butter until the mixture resembles fine bread crumbs.
Make a well in the center and add the rest of the ingredients. Again using your fingertips, mix together to make a smooth dough.
Turn the dough out onto a lightly floured surface and lightly knead two or three times. Cover with plastic wrap and chill for at least 30 minutes before using.
Roll the dough out on a lightly floured surface to 5 cm larger than your pan. Grease your pan, then lift the dough over a rolling pin and lightly drape it over the pan.
Gently lift the edges of the dough upward and ease the dough into position. Press the dough firmly but gently into place with you fingertips, making sure that there are no gaps between the dough and the pan. turn any excess dough outward over the rim of the tart pan, then run the rolling pin over the top of the pan so that any excess dough is cut off.
Prick the bottom of the pastry shell with a fork, Chill in the refrigerator for 15 minutes. Place a large piece of nonstick parchment paper over the bottom and sides of the pastry shell. Fill the bottom with pie weights or dried uncooked beans.
Bake in the preheated oven at 180˚C, for 10-15 minutes, then remove the paper and weights and cook empty for another 10 minutes or until the bottom is dry and crisp and the top edges of the tart are golden.
Preheat the oven to 180°C (fan 160°C).
Melt the butter in a small frying pan and gently fry the spring onions for 2–3 minutes, or until softened.
Remove the spring onions from the pan and leave to cool.
Arrange the smoked salmon in the base of the cooked pastry cases.
In a bowl, mix together the eggs, creme fraiche, dill, mustard and cooled spring onions and season with salt and pepper. Pour the mixture into the tart case, pulling up some of the salmon through the egg mixture so it is visible on the surface.
Bake in the oven for 18–20 minutes, or until just set and golden.