Smoked Salmon Creme Fraiche Tart Recipe

Name: Smoked Salmon Creme Fraiche Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup fine-ground cornmeal; 3/4 cup white whole wheat flour or standard whole wheat flour; 3/4 teaspoon kosher salt; 6 tablespoons unsalted butter, cut into 1/4-inch cubes, plus more for greasing the pan; 3-4 tablespoons ice water; 1/4 cup millet; 1 tablespoon extra virgin olive oil; 1/2 cup minced shallots (about 3 medium shallots); 2 cloves garlic, minced; 1 cup whole milk; 1/4 cup creme fraiche; 3 large eggs, beaten; 3 tablespoons capers, drained; 2 tablespoons chopped fresh dill; 1 teaspoon kosher salt; pinch of freshly ground black pepper; 4 ounces smoked salmon, cut into small pieces

Servings: persons

1/2 cup fine-ground cornmeal
3/4 cup white whole wheat flour or standard whole wheat flour
3/4 teaspoon kosher salt
6 tablespoons unsalted butter, cut into 1/4-inch cubes, plus more for greasing the pan
3-4 tablespoons ice water
1/4 cup millet
1 tablespoon extra virgin olive oil
1/2 cup minced shallots (about 3 medium shallots)
2 cloves garlic, minced
1 cup whole milk
1/4 cup creme fraiche
3 large eggs, beaten
3 tablespoons capers, drained
2 tablespoons chopped fresh dill
1 teaspoon kosher salt
pinch of freshly ground black pepper
4 ounces smoked salmon, cut into small pieces

1
Butter a 9-inch tart pan with 1-inch sides and a removable bottom.
2
Using a food processor fitted with the metal blade, pulse together the cornmeal, flour and salt.
3
Add the butter and pulse until the mixture resembles coarse meal (alternatively, you can use a pastry blender or your fingertips to work the butter into the dry ingredients).
4
Add ice water 1 tablespoon at a time and pulse until the dough starts to look like wet, clumpy sand.
5
Its ready if a small piece holds together when squeezed between your fingers.
6
If it still seems too crumbly, add more water, 1 teaspoon at a time.
7
Turn the dough out into a large bowl and mix in the millet using a fork.
8
Press the dough evenly into the bottom and up the sides of the prepared pan.
9
Chill in the refrigerator for at least 1 hour and up to 1 day.
10
Preheat the oven to 375F.
11
Place the prepared crust on a small baking sheet for easy transport to and from the oven.
12
Bake the crust for 15 minutes to slightly dry out the top so that it wont get soggy when you add the wet filling.
13
Meanwhile, prepare the filling.

492

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 cup fine-ground cornmeal, 3/4 cup white whole wheat flour or standard whole wheat flour, 3/4 teaspoon kosher salt, 6 tablespoons unsalted butter, cut into 1/4-inch cubes, plus more for greasing the pan, and more.

Yes, Smoked Salmon Creme Fraiche Tart falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Smoked Salmon Creme Fraiche Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions