Make SHHHHH! I Won't Tell if You Don't......Elegant But Sooo Easy!
This is a perfect hors d' oeuvre, appetizer, lunch, brunch or dinner item and to top it off it is totally delicious and snap to make....did I mention it's also a stunner! ( you know, like gorgeous, breath taking, phenomenal, having that "wow" factor!)Smoked Salmon Tart
Ingredients
2 cups all-purpose flour
1/2 teaspoon baking powder
Kosher salt
1 stick unsalted butter, cold and cut in half-inch chunks
2 egg yolks, beaten with enough ice water to make 1/2 cup
1 cup crème fraîche **
3 tablespoons freshly grated horseradish, or more to taste
1 teaspoon Dijon mustard
Zest of 1 lemon
Coarsely ground black pepper
1 small sweet onion, very thinly sliced
1 teaspoon olive oil
4 ozs. sliced smoked salmon (Store bought or make your own ahead of time)
2 ounces trout roe or wild salmon caviar (optional, but not really lol)
1 tablespoon snipped fresh chives
1 teaspoon roughly chopped fresh tarragon, or torn leaves
*The Differences Between Sour Cream & Crème Fraîche.
Sour cream has a fat content of about 20% and may include ingredients like gelatin, rennin, and vegetable enzymes to stabilize it and make it thicker. Crème fraîche has a fat content of about 30% and does not contain any added thickeners. Crème fraîche is thicker, has a richer flavor, and is less tangy than sour cream.)
Directions
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 pulse 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.
OR
Use prepared pie crust (i.e. Pillsbury). Remove from the box and let the dough come to room temperature, 20 minutes. Remove from plastic wrap, unroll, place on cookie sheet, primp edges, prick with fork and continue as directed below. **
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 to start adding more if needed). Top each wedge with a tiny spoonful of roe, if using, and sprinkle with chives and tarragon. Serve directly from the board.
Another delicious rendition of this tart is to mix 8 ozs. of softened cream cheese with 8 ozs. of room temperature feta with a sprinkle of dill until incorporated.
Spread the cheese mixture over the cooled tart shell as prepared above and layer thinly sliced cucumbers, in a fish scale pattern )))) and again sprinkle with a little dill and red pepper flakes for a little "kick" Delish!
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