Smoked Salmon Creme Fraiche Tart
- 1/2 cup fine-ground cornmeal
- 3/4 cup white whole wheat flour or standard whole wheat flour
- 3/4 teaspoon kosher salt
- 6 tablespoons unsalted butter, cut into 1/4-inch cubes, plus more for greasing the pan
- 3-4 tablespoons ice water
- 1/4 cup millet
- 1 tablespoon extra virgin olive oil
- 1/2 cup minced shallots (about 3 medium shallots)
- 2 cloves garlic, minced
- 1 cup whole milk
- 1/4 cup creme fraiche
- 3 large eggs, beaten
- 3 tablespoons capers, drained
- 2 tablespoons chopped fresh dill
- 1 teaspoon kosher salt
- pinch of freshly ground black pepper
- 4 ounces smoked salmon, cut into small pieces
- Butter a 9-inch tart pan with 1-inch sides and a removable bottom.
- Using a food processor fitted with the metal blade, pulse together the cornmeal, flour and salt.
- Add the butter and pulse until the mixture resembles coarse meal (alternatively, you can use a pastry blender or your fingertips to work the butter into the dry ingredients).
- Add ice water 1 tablespoon at a time and pulse until the dough starts to look like wet, clumpy sand.
- Its ready if a small piece holds together when squeezed between your fingers.
- If it still seems too crumbly, add more water, 1 teaspoon at a time.
- Turn the dough out into a large bowl and mix in the millet using a fork.
- Press the dough evenly into the bottom and up the sides of the prepared pan.
- Chill in the refrigerator for at least 1 hour and up to 1 day.
- Preheat the oven to 375F.
- Place the prepared crust on a small baking sheet for easy transport to and from the oven.
- Bake the crust for 15 minutes to slightly dry out the top so that it wont get soggy when you add the wet filling.
- Meanwhile, prepare the filling.
fineground cornmeal, whole wheat flour, kosher salt, unsalted butter, water, millet, extra virgin olive oil, shallots, garlic, milk, creme fraiche, eggs, capers, dill, kosher salt, ground black pepper, salmon
Taken from www.foodrepublic.com/recipes/smoked-salmon-creme-fraiche-tart-recipe/ (may not work)