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Chilled Cream Cheese and Salmon
Tart
This recipe, from Walter Koneman of Bloomfield, New
Jersey, earned that "to-something" baker a trip to
Vermont in our 1991 WinterBake competition. The
tart, which captured first place in the pies and
pastry division, is delicious as well as attractive,
and makes a wonderful hors d'oeuvre.
Crust
1 1/2 cups King Arthur Unbleached All-Purpose Flour
10 tablespoons unsalted butter, chilled and cut into
chunks
1 1/2 ounces (half of a small package) cream cheese,
cut into chunks
1/2 teaspoon salt
1/2 teaspoon dried dill
1 1/2 tablespoons vinegar
Filling
Two 8-ounce packages cream cheese, cut into small
chunks
2 tablespoons plain yogurt or sour cream (low-fat is
fine)
1 scallion, white part only, chopped
pinch of white pepper
1/4 teaspoon celery salt
3/4 teaspoon dried dill
2 ounces smoked salmon, chopped
Garnish
Zucchini and radishes
1 hard-boiled egg yolk, chopped
1/2 cup chopped parsley
1 finely sliced scallion, white part only
Crust: Place all of the ingredients for the crust,
except the vinegar, into the work bowl of a food
processor equipped with the steel blade, and pulse 3
or 4 times, until the mixture has the consistency of
coarse meal. Slowly, with the machine running, add
the vinegar. As soon as the mixture forms a ball,
stop the machine and remove the dough. Press it into
a 9-inch quiche or tart pan with removable bottom,
and refrigerate for at least 30 minutes.
Prick the bottom and sides of the chilled dough all
over with a fork or docker. Line the pan with foil
or waxed paper, fill with pie weights, rice or dried
beans (or use another, perforated pie pan), and bake
for 12 minutes. Remove the crust from the oven,
remove the weights and foil, return it to the oven,
and bake for an additional 10 to 14 minutes, or
until it's lightly browned. Remove and cool
completely on a wire rack.
Filling: Place all of the filling ingredients into
the work bowl of a food processor (or into a
blender), and process until smooth and creamy.
Assembly: Spoon the filling into the baked crust.
Slice the zucchini and radishes (using the food
processor's 1mm blade, if possible), and place the
slice sin alternating concentric rings atop the
filling. Place the balance of the ingredients,
except the chopped parsley, into the center of the
tart. Sprinkle the chopped parsley evenly over the
top of the tart. Refrigerate until set. This can be
made a day or two in advance. Yield: 1 tart, about
12 to 16 servings
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