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Smoked Salmon Tart/Qhiche with Whole Grain Crust
(recipe, Katie Hickey)
The tart crust is really healthy and super easy to make. The filling would probably be better with whole milk and full creme fraiche, but it is still really good with skim milk and half creme fraiche/half light sour cream. The original recipe is from the book Whole Grain Mornings, as posted on Serious Eats.
- ½ cup / 65 g fine-ground cornmeal
- ¾ cup / 90 g white whole wheat flour or standard whole wheat flour
- ¾ tsp. kosher salt
- 4 Tbsp. olive oil
- 3 to 4 Tbsp. ice water
- ¼ cup / 45 g millet
- ½ cup / 50 g minced shallots (about 3 medium shallots)
- 2 cloves garlic, minced
- 1 cup / 240 ml milk
- ¼ cup / 60 ml half crème fraîche and half light sour cream
- 3 large eggs, beaten
- 2 Tbsp. capers, drained
- 2 Tbsp. chopped fresh dill
- 1 tsp. kosher salt
- Pinch of freshly ground black pepper
- 4 oz. / 115 g smoked salmon, cut into small pieces
- To prepare the crust: Grease a 9-inch tart pan with 1-inch sides and a removable bottom (just realized mine is way shallower, which is why the crust was probably too thick. Maybe make less crust next time or try making it in a pie plate). Using a food processor fitted with the metal blade, pulse together the cornmeal, flour, and salt. Add the oil and pulse until the mixture resembles coarse meal (alternatively, you can use a pastry blender or your fingertips to work the oil into the dry ingredients). Add ice water 1 tablespoon at a time and pulse until the dough starts to look like wet, clumpy sand. It’s ready if a small piece holds together when squeezed between your fingers. If it still seems too crumbly, add more water, 1 teaspoon at a time. Turn the dough out into a large bowl and mix in the millet using a fork. Press the dough evenly into the bottom and up the sides of the prepared pan. Chill in the refrigerator for at least 1 hour and up to 1 day.
- Preheat the oven to 375°F. Place the prepared crust on a small baking sheet for easy transport to and from the oven.
- Bake the crust for 15 minutes to slightly dry out the top so that it won’t get soggy when you add the wet filling. Meanwhile, prepare the filling.
- To prepare the filling: In a small sauté pan over medium heat, warm olive oil and sauté the shallots until translucent, 2 to 3 minutes. Add the garlic and sauté for an additional 1 minute. Remove from the heat. In a bowl, whisk together the milk, crème fraîche and sour cream, eggs, capers, dill, salt, and pepper to make a custard.
- To assemble and bake the tart: Spoon the shallot mixture in an even layer on the bottom of the crust; arrange the salmon across the top evenly. Pour in the custard mixture.
- Bake at 375°F until the top is golden brown and the filling is set, 30 to 40 minutes. Let cool for 15 to 20 minutes. Unmold the tart onto a serving platter and serve warm or at room temperature. If you have leftovers, cover and refrigerate for up to 3 days.
- Make Ahead: You can bake the crust a day ahead so the next day you simply whisk together the filling, pop the tart in the oven, and serve. If going this route, refrigerate the prebaked crust, covered with plastic wrap. You can also bake the entire tart up to 1 day in advance and allow it to cool, then refrigerate it, covered. To serve, reheat in a 300°F oven until warmed through, 12 to 15 minutes.