Smoked Salmon Créme Fraîche Tart

1. 1

   oven 375 pulse cornmeal, flour, salt. add butter and pulse add ice water in 1 T at a time, tip dough looks eel, clumpy sand. squeeze to test. turn into bowl add millet,, press dough into tart pan, refrigerate at > 1 hr +

2. 2

   saute shallots in olive oil, add garlic. remove from heat. in a bowl, mix mill, creme fraiche, eggs, capers, dill, s/p. whisk

3. 3

   spoon shallots in even layer, arrange salmon on top, then pour in liquid.

4. 4

   bake at 375 tip top is golden, about 535-40 mins.

5. 5

   viola serve warm

No additional tips available.