Smoked Salmon, Arugula and Goat Cheese Tart

Name: Smoked Salmon, Arugula and Goat Cheese Tart
Prep time: 2 h 5 min
Cook time: 2 h 5 min
Total time: 2 h 5 min
Yield: 6
Cuisine: Global
Ingredients: 118 milliliters almond flour; 170 grams cups baby arugula leaves; 6 larges eggs, at room temperature; 59 milliliters packed fresh flat-leaf parsley leaves; 237 milliliters all-purpose flour; 1 Tbsp fresh thyme leaves; 57 grams goat cheese, crumbled; 2 Tbsps ice water, plus more as needed; 6 servings Kosher salt and freshly ground black pepper; 6 servings Kosher salt and freshly ground pepper; 1 medium leek, pale green and white part only, cleaned and thinly sliced; 3 Tbsps olive oil; 85 grams smoked salmon, chopped into 1/2-inch pieces; 1 stick unsalted butter, cut into 1/2-inch pieces, chilled; 6 servings Unsalted butter, for greasing the tart pan

This recipe serves 6. One serving contains 484 calories, 15g of protein, and 38g of fat. This recipe covers 19% of your daily requirements of vitamins and minerals. If you have kosher salt and pepper, butter, butter, and a few other ingredients on hand, you can make it. It is a good option if you're following a pescatarian diet. From preparation to the plate, this recipe takes approximately 2 hours and 5 minutes.

Instructions

Special equipment: a 9-inch diameter tart pan with a removable base

Ingredients you will need

Base

Equipment you will use

Tart Form

Position a rack in the center of the oven and preheat the oven to 350 degrees F.

Equipment you will use

Oven

Liberally butter a 9-inch tart pan with a removable base.

Ingredients you will need

Butter

Base

Equipment you will use

Tart Form

For the crust: In a food processor, combine the flours, parsley, thyme and 1/2 teaspoon salt 1/4 teaspoon pepper. Pulse to combine.

Ingredients you will need

Parsley

Pepper

Crust

Thyme

Salt

Equipment you will use

Food Processor

Add the butter and pulse until the mixture forms a coarse meal. With the motor running, gradually add the ice water and process until the mixture forms a ball. Form the dough into a disc and wrap in plastic wrap. Refrigerate for 20 minutes.

Ingredients you will need

Water

Butter

Dough

Wrap

Equipment you will use

Plastic Wrap

On a lightly floured work surface, roll out the dough into a 10-inch round.

Ingredients you will need

Dough

Roll

Place the dough in the prepared pan and trim any excess dough from the top of the pan. Using a fork, prick the dough all over and bake for 12 minutes.

Ingredients you will need

Dough

Equipment you will use

Oven

Frying Pan

Let the crust cool for 15 minutes.

Ingredients you will need

Crust

For the filling: In a medium skillet, heat the olive oil over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the leeks and cook, stirring frequently, until softened, about 3 minutes.

Ingredients you will need

Leek

Add the arugula and cook until wilted, about 2 minutes. Spoon the leek mixture over the crust.

Ingredients you will need

Arugula

Crust

Leek

Sprinkle the goat cheese and smoked salmon on top.

Ingredients you will need

Smoked Salmon

Goat Cheese

In a medium bowl, whisk together the eggs, 1 teaspoon salt and 1/2 teaspoon pepper until frothy.

Ingredients you will need

Pepper

Egg

Salt

Equipment you will use

Whisk

Bowl

Pour the egg mixture over the filling.

Ingredients you will need

Egg

Place the tart pan on a baking sheet and bake until the filling has set and the cheese begins to brown, 35 to 40 minutes. Cool for 30 minutes, then remove the sides and base of the tart pan.

Ingredients you will need

Cheese

Base

Equipment you will use

Baking Sheet

Oven

Tart Form

Cut the tart into wedges.

Serve warm or chilled.

Equipment

Ingredients

Servings:

118milliliters

almond flour 170grams

cups baby arugula leaves 6larges

eggs, at room temperature 59milliliters

packed fresh flat-leaf parsley leaves 237milliliters

all-purpose flour 1Tbsp

fresh thyme leaves 57grams

goat cheese, crumbled 2Tbsps

ice water, plus more as needed 6servings

Kosher salt and freshly ground black pepper 6servings

Kosher salt and freshly ground pepper 1medium

leek, pale green and white part only, cleaned and thinly sliced 3Tbsps

olive oil 85grams

smoked salmon, chopped into 1/2-inch pieces 1stick

unsalted butter, cut into 1/2-inch pieces, chilled 6servings

Unsalted butter, for greasing the tart pan

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon on the menu? Try pairing with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Hahn Winery Santa Lucia Highlands Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.