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1
On a lightly floured work surface, roll out the dough to 1/4 inch thick.
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2
Cut out a 14-inch circle from the dough.
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3
Press the dough circle onto the bottom and up the sides of an 11 1/2-inch round ceramic quiche dish; trim the dough flush with the top edge of the dish.
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4
Prick the bottom all over with a fork.
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5
Transfer to a rimmed baking sheet.
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6
Freeze until firm, about 30 minutes.
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7
Preheat the oven to 400F.
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8
Line the tart shell with parchment paper, and fill with pie weights or dried beans.
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9
Bake until the dough starts to feel firm on the edges, about 20 minutes.
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10
Remove the parchment and weights; continue baking until the crust is pale golden brown, about 10 minutes.
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11
Let cool completely on a wire rack.
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12
Leave the oven on.
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13
Fill a wide medium saucepan halfway with water; bring to a simmer over medium heat.
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14
Add the salmon; simmer until opaque but still pink in middle, about 11 minutes.
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15
Remove the salmon; let cool.
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16
Flake the salmon with a fork; set aside.
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17
Whisk the eggs, milk, cream, mustard, salt, and pepper in a large bowl.
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18
Stir in the salmon, peas, and mint.
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19
Pour the mixture into the tart shell; bake until puffed and pale golden brown, 40 to 45 minutes.
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20
Let cool at least 30 minutes before serving.
