Smoked Salmon And Goat Cheese Tart

• Filling
• 8 oz. smoked wild salmon,sliced in small strips
• 3 eggs, beaten
• 1 cup sour cream
• 1/4 cup plain balkan yoghurt
• 8 oz. creamy goat cheese
• 1 tbsp. grated red onion (optional)
• 1 tbsp. chopped fresh tarragon (optional)
• 1 tbsp. fresh lemon juice
• 3 drops tabasco
• Crust
• 1 1/2 cups flour
• 1/2 cup grated gruyere or ementhal
• 1/2 cup unsalted butter, chilled and diced
• 1/4 tsp. salt
• 1/3 cup sliced almonds

1. Preheat oven to 400 degrees.
2. Prepare crust.
3. Cut butter into flour, add salt, cheese and almonds and blend until crumbly.
4. Press into bottom and sides of a buttered standard-size pie plate. Reserve some crumbs for top of tart.
5. Prepare Filling
6. In food processor, pulse sour cream, yoghurt and goat cheese until blended.
7. Add 1/2 beaten eggs, pulse until incorporated, add remaining eggs, pulse until blended.
8. Add smoked salmon and pulse until blended, but with some small bits of salmon still visible.
9. Add tabasco,lemon juice, onion and tarragon. Blend in with spatula.
10. Pour into prepared tart shell, cover with remain crumbs.Bake in the middle of oven for 30-45 minutes, depending on your oven. When top rises and is brown, it's done. Remove from oven and let sit at least 10 minutes before serving.

filling, salmon, eggs, sour cream, balkan yoghurt, goat cheese, grated red onion, fresh tarragon, lemon juice, tabasco, crust, flour, grated gruyere, unsalted butter, salt, almonds

Taken from www.epicurious.com/recipes/member/views/smoked-salmon-and-goat-cheese-tart-1200054 (may not work)