Potato, Salmon & Asparagus Tall Tart (Pie) with Fresh Dill


FROM - DelightfulDeliciousDelovely.com

Potato, Salmon & Asparagus Tall Tart (Pie) with Fresh Dill

INGREDIENTS

1 homemade (or frozen) tart dough - as made below.

4 medium new potatoes (or red or sweet or russet - whatever) - sliced 1/4 inch thick

8 oz goat cheese

6 oz whole milk

2 eggs

12 dill fronds - stems removed.  

zest of 1 lime

6 oz smoked salmon - diced

30 spears asparagus - FRESH

1/2 lb grated cheese (I used leftovers from the tomato tart - a combo of gruyere, smoked gouda & cheddar)

S&P to taste

DIRECTIONS

PREHEAT THE OVEN TO 350 DEGREES

Boil water with a tsp salt & add the sliced potatoes & cook until tender - between 5-10 minutes.  Drain & run cool water over them.  Set aside.

Wrap the asparagus spears in a wet paper towel & microwave them for a minute or two - until tender but not overcooked.  Or steam them traditionally.  Set aside.

Roll out your pastry dough & press it into a spring form pan (or a deep dish pie pan).  Chill for 30 minutes in the fridge.

In a blender or food processor - blend SIX OUNCES (reserving 2 ounces) of the goat cheese with the milk and the two eggs, lime zest and SIX of the dill fronds (reserving 6).  Add s&p to taste.  Set aside.

When the dough is chilled - take it from the fridge & layer the bottom with 1/3 the potatoes.  Add 1/2 of the asparagus and 1/2 the salmon & pour 1/2 of the milk mixture over this.  Layer another 1/3 of the potatoes & the rest of the salmon & asparagus & then add the final 1/3 of the potatoes.  Crumble the last 2 oz goat cheese on top of this & then the grated cheese blend.  Pour the second 1/2 of the milk mixture over this.

Bake at 350 for 45-60 minutes - or until the cheese begins to turn golden.  Remove from over & let rest for 10-15 minutes.  Remove the spring form ring (if using) and sprinkle with more fresh dill.  Can be eaten warm or at room temperature.


Homemade Herbed Tart Crust Pastry

enough for TWO tarts

INGREDIENTS

3 cups flour

12 TBS butter (salted, if possible) - CHILLED and cubed

2 eggs

1+ TBS fresh thyme (or diced fresh sage or fresh parsley or fresh oregano)

water

1/4 tsp salt

DIRECTIONS

Mix the salt & flour together in your food processor (or in a bowl - as this dough could be made by hand - just not by me).  

Pulse in the butter until it is incorporated into the dough.  Pulse in the fresh herbs.  Pulse in the two eggs.  Add water 1 TBS at a time until small lumps of dough form.

Divide the dough into two balls & on a lightly floured surface, roll the two balls into disks large enough to line your tart pan.  I rolled one out - and lined my tart pan.  The other, I kept in a ball, rolled it in some flour & then wrapped it in plastic wrap to keep in the fridge for another tart another day.


Comments