Smoked Salmon, Arugula & Goat Cheese Tart

Wether you call it a tart or a quiche, this mix of smoked salmon, arugula, and goat cheese is equally delicious! Enjoy it warm right from the oven, or chilled the next day.

Smoked Salmon, Arugula & Goat Cheese Tart

1 C all-purpose flour
1/2 C almond flour
1/4 C packed fresh flat-leaf parsley leaves
1 T fresh thyme leaves*
Salt & pepper
1 stick unsalted butter, cut into 1/2-inch pieces, chilled
2 T ice water, plus more as needed

3 T olive oil
1 bunch green onions*, thinly sliced
6 cups arugula leaves*
2 oz goat cheese, crumbled
3 oz smoked salmon, chopped into 1/2-inch pieces
6 large eggs*, at room temperature
Salt & pepper
Preheat oven to 350f & liberally butter a 9” tart pan with a removable base.

For crust: In a food processor, combine the flours, parsley, thyme & 1/2 t salt 1/4 t pepper. Pulse to combine. Add butter & pulse until the mixture forms a coarse meal. With the motor running, gradually add the ice water & process until the mixture forms a ball. Form the dough into a disc, wrap & refrigerate for 20 min.

On lightly floured work surface roll out dough into a 10” round. Place dough in prepared pan & trim excess dough from top of pan. Use fork to prick the dough all over & bake for 12 min. Let cool 15 min.

For filling: In a medium skillet, heat the olive oil over medium-high heat. Add onions and cook until softened, about 3 min. Add arugula & cook until wilted, about 2 min. Spoon onion mixture over crust, sprinkle goat cheese & smoked salmon on top.

In a medium bowl whisk together eggs, 1 t salt and 1/2 t pepper until frothy. Pour egg mixture over filling. Place the tart pan on a baking sheet and bake until the filling has set & cheese begins to brown, 35 to 40 min. Cool 30 min, remove sides & base of tart pan. Cut into wedges & serve warm or chilled.

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