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1
Generously butter 9 1/2 inch diameter deep-dish pie plate.
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2
Place 1 phyllo sheet on work surface (cover remaining pieces with plastic wrap, then with clean damp towel).
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3
Brush phyllo sheet with butter and fold in half lengthwise.
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4
Brush folded surface with butter.
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5
Cut in half crosswise.
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6
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.
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7
Brush top of phyllo in pie plate with butter.
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8
Place second phyllo rectangle in pie plate, covering bottom and letting pastry overhang another section of edge by 1/2-inch; brush with butter.
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9
Repeat process with remaining 4 phyllo sheets, making certain entire surface of edge is covered to form crust.
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10
Fold overhang under to form crust edge flush with edge of pie plate.
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11
Brush crust edges with butter.
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12
(Can be prepared 4 hours ahead).
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13
Cover and refrigerate.
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14
Preheat oven to 350F (180C).
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15
Whisk yolks and mustard in medium bowl to blend.
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16
Beat in eggs, half and half, cream, salmon, onions and chopped dill.
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17
Season to taste with salt and pepper.
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18
Pour into prepared crust.
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19
Bake until center is set, about 50 minutes.
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20
Transfer to rack.
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21
Cool.
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22
Garnish with dill sprigs and serve slightly warm or at room temperature.
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23
NOTE: Purchased phyllo pastry is used here instead of a regular pie crust for quick and easy assembly.
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24
This tart is best when served at room temperature.
