Has anyone a recipe please for creamy smoked salmon and dill tart ?

Here is one ...... = )





Salmon and dill tart





PASTRY





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





FILLING


4 green onions


1/4 cup fresh dill


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





MAKE THE PASTRY: 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掳. 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掳.





MAKE THE FILLING: Cut the green onion into half inch pieces. In a medium bowl, whisk the cream with the egg yolks and whole egg and season with the salt and pepper. Scatter the green onion pieces, the chopped dill, 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.Has anyone a recipe please for creamy smoked salmon and dill tart ?
Here you go. I hope this helps.





Ingredients:


5 fillo sheets, thawed


3 tablespoons butter, unsalted, melted


4 large egg yolks


1 tablespoon Dijon mustard


3 large eggs


1 cup half and half


1 cup whipping cream


6 ounces smoked salmon, chopped


4 scallions, chopped


1/4 cup dill, fresh, chopped, or 1 tablespoon dill, dried


salt and pepper to taste


dill sprigs











Preparation





Generously butter 9 1/2 inch diameter deep dish pie plate. Place 1 phyllo sheeton a clean work surface (cover remaining pieces with plastic wrap, then withclean damp towel). Brush phyllo sheet with butter and fold in half lengthwise.Brush folded surface with butter. Cut in half crosswise to form a rectangle.





Place 1 fillo rectangle, buttered side down, in prepared pie plate, coveringbottom and letting pastry overhang 1 section of edge by 1/2 inch. Brush top ofphyllo in pie plate with butter. Place second fillo rectangle in pie plate,covering bottom and letting pastry over hang another section of edge by 1/2inch, brush with butter. Repeat process with remaining 4 fillo sheets, makingcertain entire surface of edge is covered to form crust. Fold overhang under toform crust edge flush with edge of pie plate. Brush crust edges with butter.(Can be prepared 4 hours ahead. Cover and refrigerate.)





Preheat oven to 350 degrees F.





Whisk yolks and mustard in medium bowl to blend. Beat in eggs, half and half,cream, salmon, scallions and chopped dill. Season to taste with salt and pepper.Pour into prepared crust. Bake until center is set, about 50 minutes. Transferto rack. Cool. Garnish with dill sprigs and serve slightly warm or at roomtemperature. Has anyone a recipe please for creamy smoked salmon and dill tart ?
*****Creamy Smoked Salmon and Dill Tart


Servings: Serves 6.





5 frozen phyllo pastry sheets, thawed


3 tablespoons unsalted butter, melted


4 large egg yolks


1 tablespoon plus 1 teaspoon Dijon mustard


3 large eggs


1 cup half and half


1 cup whipping cream


6 ounces smoked salmon, chopped


4 green onions, chopped


1/4 cup chopped fresh dill or 1 tablespoon dried dillweed


Dill sprigs


Generously butter 9 1/2-inch-diameter deep -dish pie plate. Place 1 phyllo sheet on work surface (cover remaining pieces with plastic wrap, then with clean damp towel.) Brush phyllo sheet with butter and fold in half lengthwise. Brush folded surface with butter. Cut in half crosswise. Place 1 phyllo rectangle, buttered side down, in prepared pie plate, covering bottom and letting pastry overhang 1 section of edge by 1/2 inch. Brush top of phyllo in pie plate with butter. Place second phyllo rectangle in pie plate, covering bottom and letting pastry overhang another section of edge by 1/2 inch; brush with butter. Repeat process with remaining 4 phyllo sheets, making certain entire surface of edge is covered to form crust. Fold overhang under to form crust edge flush with edge of pie plate. Brush crust edges with butter. (Can be prepared 4 hours ahead. Cover and refrigerate.)


Preheat oven to 350掳F. Whisk yolks and mustard in medium bowl to blend. Beat in eggs, half and half, cream, salmon, onions and chopped dill. Season to taste with salt and pepper. Pour into prepared crust. Bake until center is set, about 50 minutes. Transfer to rack. Cool Garnish with dill sprigs and serve slightly warm or at room temperature.


NOTE----Purchased phyllo pastry is used here instead of a regular pie crust for quick and easy assembly. This tart is best when served at room temperature.





ENJOY :-)
5 frozen phyllo pastry sheets, thawed


3 tablespoons unsalted butter, melted





4 large egg yolks


1 tablespoon plus 1 teaspoon Dijon mustard


3 large eggs


1 cup half and half


1 cup whipping cream


6 ounces smoked salmon, chopped


4 green onions, chopped


1/4 cup chopped fresh dill or 1 tablespoon dried dillweed


Dill sprigs





Generously butter 9 1/2-inch-diameter deep -dish pie plate. Place 1 phyllo sheet on work surface (cover remaining pieces with plastic wrap, then with clean damp towel.) Brush phyllo sheet with butter and fold in half lengthwise. Brush folded surface with butter. Cut in half crosswise. Place 1 phyllo rectangle, buttered side down, in prepared pie plate, covering bottom and letting pastry overhang 1 section of edge by 1/2 inch. Brush top of phyllo in pie plate with butter. Place second phyllo rectangle in pie plate, covering bottom and letting pastry overhang another section of edge by 1/2 inch; brush with butter. Repeat process with remaining 4 phyllo sheets, making certain entire surface of edge is covered to form crust. Fold overhang under to form crust edge flush with edge of pie plate. Brush crust edges with butter. (Can be prepared 4 hours ahead. Cover and refrigerate.)


Preheat oven to 350掳F. Whisk yolks and mustard in medium bowl to blend. Beat in eggs, half and half, cream, salmon, onions and chopped dill. Season to taste with salt and pepper. Pour into prepared crust. Bake until center is set, about 50 minutes. Transfer to rack. Cool Garnish with dill sprigs and serve slightly warm or at room temperature



I mix my smoked salmon with cream cheese, dill and lemon juice, then use the filling in crustless sandwiches. it's very good and a lot easier than making a tart.