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

FROM - DelightfulDeliciousDelovely.com

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


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



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


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)


1/4 tsp salt


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.