Best 2 Smoked Salmon Arugula And Goat Cheese Tart Recipes

Smoked Salmon, Arugula and Goat Cheese Tart Recipe - (4.4/5) image

Provided by nnlester

Number Of Ingredients 16

Unsalted butter, for greasing the tart pan
1 cup all-purpose flour
1/2 cup almond flour
1/4 cup packed fresh flat-leaf parsley leaves
1 tablespoon fresh thyme leaves
Kosher salt and freshly ground black pepper
1 stick unsalted butter, cut into 1/2-inch pieces, chilled
2 tablespoons ice water, plus more as needed
3 tablespoons olive oil
1 medium leek, pale green and white part only, cleaned and thinly sliced
6 cups baby arugula leaves (6 ounces)
2 ounces goat cheese, crumbled
3 ounces smoked salmon, chopped into 1/2-inch pieces
6 large eggs, at room temperature
Kosher salt and freshly ground pepper
Special equipment: a 9-inch diameter tart pan with a removable base

Steps:

Position a rack in the center of the oven and preheat the oven to 350 degrees F. Liberally butter a 9-inch tart pan with a removable base. For the crust: In a food processor, combine the flours, parsley, thyme and 1/2 teaspoon salt 1/4 teaspoon pepper. Pulse to combine. Add the butter and pulse until the mixture forms a coarse meal. With the motor running, gradually add the ice water and process until the mixture forms a ball. Form the dough into a disc and wrap in plastic wrap. Refrigerate for 20 minutes. On a lightly floured work surface, roll out the dough into a 10-inch round. Place the dough in the prepared pan and trim any excess dough from the top of the pan. Using a fork, prick the dough all over and bake for 12 minutes. Let the crust cool for 15 minutes. For the filling: In a medium skillet, heat the olive oil over medium-high heat. Add the leeks and cook, stirring frequently, until softened, about 3 minutes. Add the arugula and cook until wilted, about 2 minutes. Spoon the leek mixture over the crust. Sprinkle the goat cheese and smoked salmon on top. In a medium bowl, whisk together the eggs, 1 teaspoon salt and 1/2 teaspoon pepper until frothy. Pour the egg mixture over the filling. Place the tart pan on a baking sheet and bake until the filling has set and the cheese begins to brown, 35 to 40 minutes. Cool for 30 minutes, then remove the sides and base of the tart pan. Cut the tart into wedges. Serve warm or chilled.

Smoked Salmon and Goat Cheese Sandwiches image

Yield Serves 4

Number Of Ingredients 9

1/2 pound soft mild goat cheese (such as Bucheron or Montrachet), room temperature
10 tablespoons minced fresh arugula or watercress
5 tablespoons olive oil
6 teaspoons minced fresh chives
1 pound smoked salmon slices
2 tablespoons fresh lemon juice
12 1/2-inch-thick egg bread slices
Fresh arugula or watercress leaves
12 thin lemon slices

Steps:

Mix goat cheese, 6 tablespoons minced arugula, 2 tablespoons oil and 2 teaspoons chives in small bowl. Season generously with pepper. Arrange salmon in single layer on large plate. Drizzle 3 tablespoons oil over. Spoon lemon juice over. Sprinkle with 4 tablespoons minced arugula, 4 teaspoons chives and generous amount of pepper. (Can be prepared 4 hours ahead. Cover and refrigerate.)
Just before serving, toast bread. Spread with goat cheese mixture; top with salmon. Place sandwiches on plates. Tuck arugula under sandwiches. Make cut in each lemon slice from center to edge. Twist 1 slice atop each sandwich.