Asparagus and Smoked Salmon Tart
- 1 1/4 cups all-purpose flour
- Pinch of kosher salt
- 1 stick (4 ounces) unsalted butter, cut into small pieces and chilled
- 5 tablespoons ice water
- 3/4 pound thin asparagus
- 1 cup heavy cream
- 2 large egg yolks
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/4 pound thinly sliced smoked salmon or smoked salmon trout, cut into 1/2-inch strips
- In a large bowl, mix the flour and salt.
- Using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse meal.
- Sprinkle on the ice water and toss with a fork to evenly moisten.
- Pat it into a disk.
- Cover with plastic wrap and refrigerate until firm, about 1 hour.
- Preheat the oven to 350.
- On a lightly floured surface, roll the pastry out to a 13-inch round about 1/8 inch thick.
- Fold the round in half and transfer it to an 11-inch fluted tart pan with a removable bottom.
- Unfold the pastry and gently press it into the pan without stretching.
- Trim off any overhanging pastry and refrigerate the shell for 30 minutes.
- Line the pastry shell with foil and fill with pie weights.
- Bake for about 40 minutes, or until the edge starts to brown.
- Remove the foil and weights and bake until golden brown, about 10 minutes longer.
- Turn the oven down to 325.
- In a medium saucepan of boiling salted water, cook the asparagus until tender, about 3 minutes.
- Drain and pat dry.
- Cut the asparagus into 1-inch lengths.
- In a medium bowl, whisk the cream with the egg yolks and whole egg and season with the salt and pepper.
- Scatter the asparagus and the smoked salmon strips in the pastry shell.
- Carefully pour the custard into the shell and bake for about 30 minutes, or until the custard is set.
- Transfer to a rack and let cool slightly before unmolding and serving.
flour, kosher salt, unsalted butter, water, thin, heavy cream, egg yolks, egg, salt, freshly ground pepper, salmon
Taken from www.foodandwine.com/recipes/asparagus-and-smoked-salmon-tart (may not work)