I made this yesterday afternoon and realized this is perfect for a Sunday brunch. It’s not difficult to prepare. Just be careful on adding salt, as the smoked salmon can be quite salty, and this may be just enough. Adding the ingredients in layers, helps to keep everything well distributed.
1 Piecrust, either home made or store bought
4 oz of Smoked salmon, sliced into 1-inch pieces
¾ cup and 2 Tbsp of Heavy Cream, or Whipping Cream
4 oz of Goats Cheese cubed into ½ inch pieces
3 springs of fresh dill, chopped
Salt and pepper to taste
Dried beans, approx 2 cups
Begin by blind baking the crust. Preheat the oven to 375 degrees, use a fork to gently prick the crust on the bottom and on the sides.
Cut a piece of parchment paper so it overlaps the crust slightly and lay it onto the unbaked crust, and fill with dried beans. Push them so you have more beans on the sides and less in the middle. Then bake for 10-15 minutes.
After baking, remove the crust and lift of the parchment paper and allow the crust to cool. The beans can be stored and reused. They will be hot when they come out, so handle with care.
Set the oven to 350 degrees. Beat the eggs together with the cream and salt and pepper. Gently fold in the smoked salmon, goats cheese and dill
Gently pour the egg mixture into the crust, until it just reaches the bottom edge of the crust. Do not overfill, or it will spill over turning cooking.
Put tart into the oven and bake for 25-35 minutes. You can check for doneness by looking at the surface and also by gently shaking the tart. When it is just set, remove and allow to cool before serving.