Creamy Smoked Salmon & Dill Tart
Submitted by davidross7690
Elegant smoked salmon tart in a flaky phyllo crust with a rich custard of eggs, cream, Dijon mustard, and fresh dill. Serve warm or at room temperature for brunch or entertaining.
YIELD
6 servingsPREP
30 minCOOK
50 minREADY
90 minThis tart is the kind of thing you set on a brunch table and suddenly everyone thinks you went to culinary school.
Phyllo dough gets layered and buttered into a deep-dish pie plate for a shatteringly crisp crust. The filling is pure luxury: smoked salmon folded into a custard of egg yolks, whole eggs, half and half, heavy cream, and a generous hit of Dijon mustard.
Fresh dill and scallions run through every bite, and it’s at its absolute best served at room temperature.
Pro Tips
- Keep the unused phyllo sheets covered with plastic wrap and a damp towel while you work. They dry out in minutes and become impossible to handle.
- The crust can be assembled up to 4 hours ahead and refrigerated, which makes this great for entertaining.
- Don’t overbake. Pull it when the center still has a gentle wobble. It sets as it cools.
- A sharp knife and clean cuts are easier once the tart has cooled to room temperature.
Ingredients
Directions
Generously butter 9½ inch diameter deep-dish pie plate.
Place 1 phyllo sheet on work surface (cover remaining pieces with plastic wrap, then with clean damp towel).
Brush phyllo sheet with butter and fold in half lengthwise.
Brush folded surface with butter.
Cut in half crosswise.
Place 1 phyllo rectangle, buttered side down, in prepared pie plate, covering bottom and letting pastry overhang 1 section of edge by ½-inch.
Brush top of phyllo in pie plate with butter.
Place second phyllo rectangle in pie plate, covering bottom and letting pastry overhang another section of edge by ½-inch; brush with butter.
Repeat process with remaining 4 phyllo sheets, making certain entire surface of edge is covered to form crust.
Fold overhang under to form crust edge flush with edge of pie plate.
Brush crust edges with butter. (Can be prepared 4 hours ahead).
Cover and refrigerate.
Preheat oven to 350℉ (180℃).
Whisk yolks and mustard in medium bowl to blend.
Beat in eggs, half and half, cream, salmon, onions and chopped dill.
Season to taste with salt and pepper.
Pour into prepared crust.
Bake until center is set, about 50 minutes.
Transfer to rack.
Cool.
Garnish with dill sprigs and serve slightly warm or at room temperature.
NOTE: Purchased phyllo pastry is used here instead of a regular pie crust for quick and easy assembly.
This tart is best when served at room temperature.
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