SMOKED SALMON, ARUGULA AND GOAT CHEESE TART RECIPE - (4.4/5)

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

Provided by nnlester

Number Of Ingredients 16

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Ingredients

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.

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Casey Disapio

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This tart was a bit more work than I expected, but it was worth it. The crust was flaky and the filling was creamy and flavorful. I would definitely make this again for a special occasion.

mian habib

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I've made this tart several times now and it's always a hit. It's a great appetizer or light meal, and it's easy to make ahead of time. I highly recommend it!

Xykxkxkyx Dykdyidtid

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This tart is easy to make and absolutely delicious. I used a store-bought crust to save time, and the filling came together quickly. The smoked salmon, arugula, and goat cheese complement each other perfectly. I will definitely be making this again.

MEDIA VISION

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I made this tart for dinner last night and it was delicious! The crust was perfect and the filling was flavorful and creamy. I will definitely be making this again.

Khorsed Md

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This tart was a huge hit at my last party! The combination of smoked salmon, arugula, and goat cheese is divine. The crust is flaky and buttery, and the filling is creamy and flavorful. I highly recommend this recipe.

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