Smoked Salmon Crème Fraîche Tart With a Cornmeal Millet Crust From 'Whole-Grain Mornings

Name: Smoked Salmon Crème Fraîche Tart With a Cornmeal Millet Crust From 'Whole-Grain Mornings
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Global
Ingredients: 1 pinch Pinch of freshly ground black pepper; 6 Tbsps 85 g cold unsalted butter, cut into 1/4-inch cubes, plus more for greasing the pan; 3 Tbsps capers, drained; 59 milliliters 60 ml crème fraîche; 3 larges eggs, beaten; 118 milliliters 65 g fine-ground cornmeal; 177 milliliters 90 g white whole wheat flour or standard whole wheat flour; 2 Tbsps chopped fresh dill; 2 cloves garlic, minced; 3 Tbsps ice water; 1 teaspoon kosher salt; 237 milliliters 240 ml whole milk; 59 milliliters 45 g millet; 1 Tbsp extra-virgin olive oil; 6 servings Crust; 113 grams 115 g smoked salmon, cut into small pieces; 118 milliliters 50 g minced shallots (about 3 medium shallots)

For $1.43 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. One serving contains 462 calories, 13g of protein, and 27g of fat. This recipe serves 6. Head to the store and pick up garlic, kosher salt, standard flour, and a few other things to make it today. It is a good option if you're following a pescatarian diet. From preparation to the plate, this recipe takes about 1 hour and 15 minutes.

Instructions

To prepare the crust: 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.

Ingredients you will need

Cornmeal

Butter

Crust

All Purpose Flour

Salt

Equipment you will use

Food Processor

Tart Form

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).

Ingredients you will need

Butter

Equipment you will use

Blender

Add ice water 1 tablespoon at a time and pulse until the dough starts to look like wet, clumpy sand. It’s 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.

Ingredients you will need

Water

Millet

Dough

Equipment you will use

Bowl

Frying Pan

Preheat the oven to 375°F.

Equipment you will use

Oven

Place the prepared crust on a small baking sheet for easy transport to and from the oven.

Ingredients you will need

Crust

Equipment you will use

Baking Sheet

Oven

Bake the crust for 15 minutes to slightly dry out the top so that it won’t get soggy when you add the wet filling. Meanwhile, prepare the filling.

Ingredients you will need

Crust

Equipment you will use

Oven

To prepare the filling: In a small sauté pan over medium heat, warm the olive oil and sauté the shallots until translucent, 2 to 3 minutes.

Ingredients you will need

Olive Oil

Shallot

Equipment you will use

Frying Pan

Add the garlic and sauté for an additional 1 minute.

Ingredients you will need

Garlic

Remove from the heat. In a bowl, whisk together the milk, crème fraîche, eggs, capers, dill, salt, and pepper to make a custard.

Ingredients you will need

Creme Fraiche

Custard

Capers

Pepper

Dill

Egg

Milk

Salt

Equipment you will use

Whisk

Bowl

To assemble and bake the tart: Spoon the shallot mixture in an even layer on the bottom of the crust; arrange the salmon across the top evenly.

Ingredients you will need

Shallot

Salmon

Crust

Equipment you will use

Oven

Pour in the custard mixture.

Ingredients you will need

Custard

Bake at 375°F until the top is golden brown and the filling is set, 30 to 35 minutes.

Equipment you will use

Oven

Let cool for 15 to 20 minutes. Unmold the tart onto a serving platter and serve warm or at room temperature. If you have leftovers, cover and refrigerate for up to 3 days.

Make Ahead: You can bake the crust a day ahead so the next day you simply whisk together the filling, pop the tart in the oven, and serve. If going this route, refrigerate the prebaked crust, covered with plastic wrap. You can also bake the entire tart up to 1 day in advance and allow it to cool, then refrigerate it, covered. To serve, reheat in a 300°F oven until warmed through, 12 to 15 minutes.

Ingredients you will need

Pop

Wrap

Equipment you will use

Plastic Wrap

Oven

Whisk

Equipment

Ingredients

Servings:

1pinch

Pinch of freshly ground black pepper 6Tbsps

85 g cold unsalted butter, cut into 1/4-inch cubes, plus more for greasing the pan 3Tbsps

capers, drained 59milliliters

60 ml crème fraîche 3larges

eggs, beaten 118milliliters

65 g fine-ground cornmeal 177milliliters

90 g white whole wheat flour or standard whole wheat flour 2Tbsps

chopped fresh dill 2cloves

garlic, minced 3Tbsps

ice water 1teaspoon

kosher salt 237milliliters

240 ml whole milk 59milliliters

45 g millet 1Tbsp

extra-virgin olive oil 6servings

Crust 113grams

115 g smoked salmon, cut into small pieces 118milliliters

50 g minced shallots (about 3 medium shallots)

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well 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. One wine you could try is 7Cellars Elway's Reserve Chardonnay. It has 4.9 out of 5 stars and a bottle costs about 28 dollars.