Smoked Salmon Tart Recipe
The Smoked Salmon Tart is a sophisticated yet approachable dish featuring a flaky homemade crust, creamy filling, and the unmistakable smoky taste of salmon. Perfect for dinner parties or casual brunches, it’s a versatile recipe that combines gourmet elegance with comforting flavors.
Equipment
- 9-inch tart pan with removable base
- Mixing bowls (large and medium)
- Whisk
- Rolling Pin
- Pastry cutter (optional)
- Parchment paper and pie weights (or dried beans)
- Oven
- Microplane (for lemon zest)
- Knife and Cutting Board
Ingredients
- ½ cup All-purpose flour For the crust
- ½ teaspoon Salt For the crust
- ½ cup Cold unsalted butter, cubed For the crust
- 5 tablespoons Ice water For the crust
- 6 ounces Smoked salmon, thinly sliced For the filling
- 3 large Eggs For the filling
- 1 cup Heavy cream For the filling
- 1 cup Shredded Gruyère cheese (or substitute with cheddar) For the filling
- 1 tablespoon Dijon mustard For the filling
- 1 tablespoon Fresh dill, finely chopped (plus extra for garnish) For the filling
- 1 teaspoon Lemon zest For the filling
- ½ teaspoon Black pepper For the filling
- ½ teaspoon Salt (adjust to taste) For the filling
Instructions
- Preparing the Tart Crust:- To the bowl add the flour and salt into the same large mixing bowl. Using your fingertips or a pastry cutter, work in the cold butter until the mixture resembles coarse sand. Add ice water, one tablespoon at a time, until the dough holds together. Afterward, form them into a disk, cover them with plastic wrap, and put them in the refrigerator for half an hour.- Roll out the chilled dough into a 12-inch circle, transfer to a tart pan, and press gently into the edges. Trim excess dough, prick the base with a fork, and chill for 15 minutes. Pre-bake the crust (blind baking) with parchment paper and pie weights at 375°F (190°C) for 15 minutes. Take off weights and bake another 5 minutes or until the slightest golden brown.
- Making the Filling:- Whisk together eggs, cream, Dijon mustard, salt, and pepper. Spread a thin layer of Dijon mustard over the baked crust, layer smoked salmon, sprinkle with cheese, and pour the egg mixture over the top. Garnish with dill and lemon zest.
- Baking the Tart:- Bake at 350°F (175°C) for 25–30 minutes, until the filling is set and slightly golden. Cool for 10 minutes before slicing.
- Cool and Serve:- Let the tart cool for 10 minutes before slicing. Garnish with fresh dill and serve with a side of greens or a citrus salad.
