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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This is an elegant tart, suitable for a special brunch or dinner.Serve with a side salad dressed with oil and lemon juice and buttery croissants.Originally from a May 1980 issue of Bon Apetit featuring savort tarts. Ingredients:
1 (9 inch) pastry shells (9 inch, unbaked) |
1 egg white, lightly beaten |
1/2 lb smoked salmon, chopped |
1 cup swiss cheese, grated |
4 eggs |
1 1/4 cups half-and-half |
1 tablespoon fresh dill, finely snipped or 1 teaspoon dried dill |
1/2 teaspoon salt |
1/4 teaspoon fresh ground pepper |
red caviar (optional) |
Directions:
1. Preheat oven to 450 degrees.
2. Brush pastry with egg white and bake for 5 minutes; let cool slightly.
3. Preheat oven to 450 degrees.
4. Distribute salmon over bottom of pastry and sprinkle with cheese.
5. Beat all remaining ingredients together except garnish and pour over cheese.
6. Bake 15 minutes.
7. Reduce oven temperature to 350 degrees and continue baking until top is golden, about 15 minutes.
8. Garnish with caviar, if desired, and serve.
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