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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Points de bases Koko
[email protected]I made this tart for a brunch party and it was a hit! Everyone loved it. The crust was flaky and the filling was creamy and flavorful. I would definitely make this again.
Fatama Akter
[email protected]I'm not a fan of fish, but I loved this tart! The salmon was cooked perfectly and the cream cheese filling was delicious. I would definitely make this again, even for a weeknight meal.
Shemon Mirdha
[email protected]This tart was a little too rich for my taste, but it was still very good. I think I would use less cream cheese next time. The crust was perfect and the salmon was cooked perfectly.
Sunday D John
[email protected]I made this tart for a potluck and it was a huge success. Everyone loved it! The crust was crispy and flaky, the salmon was moist and flavorful, and the cream cheese filling was creamy and tangy. I will definitely be making this again.
BURTAL DAWOOD
[email protected]This tart was easy to make and turned out beautifully. I used a store-bought pie crust to save time, and it still came out great. The salmon was cooked perfectly and the cream cheese filling was delicious. I will definitely be making this again for b
Despina Kourri
[email protected]I made this tart for a brunch party and it was a hit! Everyone loved it. The crust was flaky and the filling was creamy and flavorful. I would definitely make this again.
Raymond Hutcherson
[email protected]This tart was a little too rich for my taste, but it was still very good. I think I would use less cream cheese next time. The crust was perfect and the salmon was cooked perfectly.
Dimpho Dithebe
[email protected]I'm not a fan of fish, but I loved this tart! The salmon was cooked perfectly and the cream cheese filling was delicious. I would definitely make this again, even for a weeknight meal.
Rickey Carter
[email protected]This tart was easy to make and turned out delicious. I used smoked trout instead of smoked salmon and it was just as good. I served it with a side of lemon wedges and everyone loved it.
Prokash Sardar
[email protected]I made this tart for a potluck and it was a huge success. Everyone loved it! The crust was crispy and flaky, the salmon was moist and flavorful, and the cream cheese filling was creamy and tangy. I will definitely be making this again.
Ashiq Dar Maseed
[email protected]This tart was a little time-consuming to make, but it was worth it. The flavors were amazing and the presentation was beautiful. I served it at a dinner party and it was a showstopper. Everyone loved it!
Mental Rocky
[email protected]I followed the recipe exactly and the tart turned out perfectly. The crust was golden brown and flaky, the salmon was cooked through but still moist, and the cream cheese filling was creamy and flavorful. I served it with a side salad and it was a hi
Elijah Hartley
[email protected]This tart was easy to make and turned out beautifully. I used a store-bought pie crust to save time, and it still came out great. The salmon was cooked perfectly and the cream cheese filling was delicious. I will definitely be making this again for b
Ian McDonald
[email protected]I'm not a huge fan of smoked salmon, but I loved this tart! The flavors were well-balanced and the crust was perfect. I would definitely make this again, even for a weeknight meal.
Bakir Awan
[email protected]This smoked salmon tart was a hit at my party! The combination of flavors and textures was perfect. The salmon was smoky and flaky, the cream cheese was tangy and creamy, and the crust was buttery and flaky. I will definitely be making this again.