Smoked Salmon with Broccoli and Dill Tart
Tarts are good both for bunch and a light lunch. They can also be served with a salad for dinner and fruit and cheese for dessert. I always make a double portion of the dough and freeze half. This way, I always have a dough ready to bake.
Smoked Salmon with Broccoli and Dill tart
1½ cups flour
a pinch of salt
2 oz. (75 grams) cold butter
1 lb. broccoli
4 oz. smoked salmon
3 tbsp. chopped dill
1 cup sour cream
1 cup milk
salt and pepper
To make the pastry dough, place flour and salt in a bowl. Add butter and rub with fingers until mixture resembles coarse breadcrumbs or you can use a food processor.. Add the egg and just enough water and stir until the mixture forms a ball. Wrap the pastry in plastic wrap and refrigerate 30 minutes or until you make the tart.
Preheat the oven to 340° F.
Remove the dough from the refrigerator and let it sit 10-15 minutes (longer if the dough has been in the refrigerator over night), or until the dough gives to a light pressure. On a lightly floured board, roll the dough out to 1/4 inch thickness Transfer the dough to a pie pan Refrigerate 10 minutes. Bake 10 minutes.
To make the filling, separate the broccoli into florets and chop the stem into smaller pieces. Cook them 5 minutes and tage them up. Place the broccoli in the baget tart. Cut the salmon into strips and sprinkle dill, salt and pepper over. Whisk the eggs with the sour cream and milk. Pour blanding over broccoli and salmon. Bake the tart 35-45 minutes until the egg mixture is stive.