Smoked Salmon Tart for a Crowd

• 2 cups/310 grams all-purpose flour
• 1/2 teaspoon baking powder
• Kosher salt
• 4 ounces/1 stick/120 grams unsalted butter, cold and cut in half-inch chunks
• 2 egg yolks, beaten with enough ice water to make 1/2 cup
• 8 ounces/1 cup/240 milliliters creme fraiche
• 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
• 1/4 pound/4 ounces/125 grams sliced smoked salmon
• 2 ounces/60 grams trout roe or wild salmon caviar (optional)
• 1 tablespoon snipped chives
• 1 teaspoon roughly chopped tarragon, or torn leaves

1. Put flour, baking powder and 1/2 teaspoon salt in the bowl of a food processor.
2. Pulse briefly, then add butter all at once and whir until mixture resembles wet sand.
3. Add egg and continue just until dough comes together.
4. (Alternatively, cut butter into dry ingredients in a mixing bowl and mix by hand.)
5. Knead dough lightly on counter-top, then divide into four pieces and form each into a ball.
6. Wrap with plastic film and flatten to 1-inch-thick disks.
7. Refrigerate for at least 1 hour.

flour, baking powder, kosher salt, unsalted butter, egg yolks, milliliters creme fraiche, freshly grated horseradish, mustard, lemon, ground black pepper, sweet onion, olive oil, trout, chives, tarragon

Taken from cooking.nytimes.com/recipes/1017049 (may not work)