SMOKED SALMON TART FOR A CROWD
This is an easy but elegant cocktail snack to serve year round, but it's especially nice during the holiday season as a reward for bearing up with frigid winter weather. Essentially, it's a large buttery cracker, garnished with smoked salmon and cut up like a pizza. The pastry rounds may be baked ahead and left at room temperature. Assembling one tart at a time is the best way to keep everything looking and tasting freshly made. The recipe makes four 8-inch tarts; if you need less, consider making a half batch or freezing some of the dough for future use.
Provided by David Tanis
Categories appetizer
Time 1h30m
Yield 4 tarts, each serving 2 to 4 people
Number Of Ingredients 16
Steps:
- Make the pastry: Put flour, baking powder and 1/2 teaspoon salt in the bowl of a food processor. Pulse briefly, then add butter all at once and whir until mixture resembles wet sand. Add egg and continue just until dough comes together. (Alternatively, cut butter into dry ingredients in a mixing bowl and mix by hand.) Knead dough lightly on counter-top, then divide into four pieces and form each into a ball. Wrap with plastic film and flatten to 1-inch-thick disks. Refrigerate for at least 1 hour.
- Make the horseradish cream: Mix together crème fraîche, horseradish, mustard and lemon zest. Season generously with salt and pepper, then keep cool. (If cream firms upon standing, beat with a fork.)
- Heat oven to 400 degrees. Put onion in a small bowl and season with salt and pepper. Add olive oil and mix to coat. Roll out each piece of dough to an 8-inch-diameter circle. Place the pastry disks on parchment-lined baking sheets. Sprinkle onion slices over each round.
- Bake tart rounds for 6 to 7 minutes, until pastry is lightly browned and puffed, and onions are starting to brown. (Turn pans halfway through for even browning.) Let cool for a minute or two.
- Put pastry on a cutting board. Cut into 6 or 8 wedges. Spoon some horseradish cream onto each wedge. Tear salmon slices into wide ribbons and lay them over the cream. (Use 1 ounce salmon per tart.) Top each wedge with a tiny spoonful of roe, if using, and sprinkle with chives and tarragon. Serve directly from the board.
Nutrition Facts : @context http, Calories 693, UnsaturatedFat 14 grams, Carbohydrate 69 grams, Fat 39 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 22 grams, Sodium 675 milligrams, Sugar 6 grams, TransFat 1 gram
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Lethabo Lethabo lelope
[email protected]Can't wait to make this!
ntombifuthi ntonga
[email protected]This looks amazing!
Ahsan Jamil
[email protected]I'll have to try this recipe sometime.
Shamol Bishwas
[email protected]Yum!
Abrar Mehboob
[email protected]This tart was delicious and easy to make. I used a store-bought pie crust to save time, and it still turned out great.
Erebor Destiny
[email protected]I had some trouble getting the crust to brown evenly, but other than that, this tart was perfect. I'll definitely be making it again.
Heather Cole
[email protected]This tart was a bit too rich for my taste, but it was still very good. I think I would have preferred it with a less buttery crust.
EDWIN CHINYAMA
[email protected]I'm not a huge fan of smoked salmon, but I was pleasantly surprised by how much I enjoyed this tart. The crust was buttery and flaky, and the filling was light and flavorful.
kokok kokok
[email protected]This recipe was easy to follow and the tart turned out beautifully. I especially loved the dill cream cheese mixture.
skid and pump
[email protected]I've made this tart several times now and it's always a crowd-pleaser. The flavors are well-balanced and the crust is always perfectly cooked.
Vihaga Shenal
[email protected]This smoked salmon tart was an absolute delight! The flaky crust, creamy filling, and savory smoked salmon came together perfectly. I served it at a brunch party and it was a huge hit with my guests.