inthekitchen
Smoked Salmon and
Goat Cheese Tart
Goat cheese and a bright herb
garnish complement the briny
smoked salmon in this mild yet
exciting tart.
INGREDIENTS
Pie Crust
2 3/4 cups organic white flour
1 tsp salt
1/2 lb butter, cut into 1/4
inch cubes
1 large egg
1 Tbsp white vinegar
1/4 cup cold water
Filling
1 1/2 cups smoked salmon,
mashed
1 cup goat cheese
6 large free-run
eggs
1/4 cup parsley, chopped
1/4 tsp black pepper
1 tsp salt
Garnish
sour cream
dill
diced cucumbers
METHODS
Pie Crust
1. Mix flour and salt.
2. Add butter using a pastry
blender until the consistency of
pea meal has been achieved.
3. Mix egg, vinegar and water
then slowly add to flour mixture
and work it minimally until
a dough is achieved. Wrap in
plastic and refrigerate
for at least 1/2 hour.
4. Roll out dough and lay it in the
bottom of tart or 10” baking pan.
Blind bake for 15 minutes at 350°F.
Remove from oven and let cool.
Filling
1. In a mixing bowl, combine all
ingredients and mix thoroughly.
2. Press salmon mixture onto the
baked crust and bake at 350°F for
45 minutes.
Garnish
1. Serve warm or cold with sour
cream, dill and diced cucumber.
Yield 9 servings
ciao! / feb/mar / two thousand nineteen
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