i took this picture on the fly as i was plating about 20 other dishes for my family thanksgiving get-together. it’s not a great picture but the flavour of this savoury tart is exquisite — a crisp tart shell filled with scottish smoked salmon and a rich arborio rice filling. even my uncle and parents, who haven’t got an affinity for non-asian dishes, went back for seconds.
the tart is fantastic for large gatherings. it can be made weeks in advance and kept frozen. just pop it into the oven for 30 minutes when ready to serve.
Smoked Salmon Risotto Tart
(makes one 9.5 inch tart; adapted from Christine Ferber’s book Mes Tartes)
|Pastry Dough||300g (you can use pate brisee or pate sucre)|
|Smoked Salmon||150g to 300g|
|Crème Fraiche||3.5 tbsp|
|Eggs||2 large ones|
|Dill||1 bunch, finely chopped|
|Butter||25g (2 tbsp)|
|Eggs||1 large one|
|Egg yolks||3 yolks|
|Crème Fraiche||4 tbsp|
|Salt and Pepper||To taste|
- Prepare the risotto filling first and allow it to cool: Combine milk, rice, salt and pepper in a small saucepan. Bring it to a simmer over low heat. Continue to stir with a wooden spoon until the rice has softened. Most of the liquid should have been absorbed. Then, add in the egg, yolks, creme fraiche and butter. Cook for 30 more seconds. Transfer to a bowl, wrap with plastic and allow to cool.
- Blind bake the tart shell: Bake the prepared / frozen tart shell (see link for instructions for making pate sucre) for 15 minutes at 350°F. Then, using a pastry brush, glaze the tart shell with a little egg wash. Bake for an additional 5 minutes. The egg wash will make the tart more “moisture-proof.”
- Fill the tart: when the tart shell has cooled, line the bottom of the tart with smoked salmon. In a bowl mix the creme fraiche with the eggs, then add the risotto filling and chopped dill. Pour the concoction over the smoked salmon. At this point, you can bake it immediately, or freeze it until you’re ready to bake it.
- Bake the tart: Set the oven to 425°F. Set the tart on the middle rack of the oven and bake it for about 25 to 30 minutes. The tart shell and risotto filling should be lightly browned.