Smoked Salmon and Goat Cheese Tart
Ingredients:
For the Dough:
2 cups flour
Pinch of salt
2/3 cup vegetable shortening
2 teaspoons poppy seeds (optional)
Chilled water, for mixing
For the Filling:
16oz Alaska Smokehouse Smoked Sockeye Salmon, drained, skin removed, and flaked
8oz thin asparagus spears, trimmed and halved
3.5oz goat cheese, sliced or crumbled
8 cherry tomatoes, halved
3 large eggs
1-1/3 cups creme fraiche (can sub sour cream)
1 tablespoon fresh chives or parsley, chopped
Fresh ground black pepper to taste
Procedure:
To make the dough, sift the flour and salt into a large bowl, then rub the shortening with your fingertips until the mixture resembles fine crumbs.
Add the poppy seeds (optional), then stir in just enough cold water to make a soft, but not sticky dough.
Knead lightly until smooth, then wrap in parchment paper or plastic wrap and chill for 10-20 minutes.
Preheat the oven to 375F for conventional cooking or 350F for convection.
Roll out the dough on a lightly floured surface to line the bottom and sides of a small 7"x11" oblong tart pan or baking dish.
Top pastry with a piece of foil, add a layer of dried beans or pastry weights onto the foil, then blind bake for 15 minutes. (Blind baking is where you pre-cook dough prior to filling)
Remove pan from the oven then remove the foil and weights.
Reduce the oven temp to 350F for conventional or 325F for convection.
Take the drained and flaked smoked salmon and spread it out on the par-cooked pastry shell.
In a medium pot of water, bring to a boil over high heat, then blanch the asparagus in boiling water for 2 minutes, then remove and rinse with cold water.
Pat dry the cooled asparagus, then add it and the goat cheese and cherry tomatoes to the pastry around the smoked salmon.
Beat together the eggs, creme fraiche (or sour cream), and herbs, then season with black pepper.
Pour egg mixture over the salmon and vegetables, then bake for 25-30 minutes, or until the tart has just set.
Remove from oven and let rest for 5-10 minutes, then serve.
Can be chilled and served cold as well.
