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1
Butter a 9-inch tart pan with 1-inch sides and a removable bottom. Using a food processor fitted with the metal blade, pulse together the cornmeal, flour, and salt. 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). Add ice water 1 tablespoon at a time and pulse until the dough starts to look like wet, clumpy sand. It's ready if a small piece holds together when squeezed between your fingers. If it still seems too crumbly, add more water, 1 teaspoon at a time. Turn the dough out into a large bowl and mix in the millet using a fork. Press the dough evenly into the bottom and up the sides of the prepared pan. Chill in the refrigerator for at least 1 hour and up to 1 day.
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2
Preheat the oven to 375u00b0F. Place the prepared crust on a small baking sheet for easy transport to and from the oven.
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3
Bake the crust for 15 minutes to slightly dry out the top so that it won't get soggy when you add the wet filling. Meanwhile, prepare the filling.
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4
In a small saute pan over medium heat, warm the olive oil and saute the shallots until translucent, 2 to 3 minutes. Add the garlic and saute for an additional 1 minute. Remove from the heat. In a bowl, whisk together the milk, creme fraiche, eggs, capers, dill, salt, and pepper to make a custard.
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5
Spoon the shallot mixture in an even layer on the bottom of the crust; arrange the salmon across the top evenly. Pour in the custard mixture.
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6
Bake at 375u00b0F until the top is golden brown and the filling is set, 30 to 35 minutes. Let cool for 15 to 20 minutes. Unmold the tart onto a serving platter and serve warm or at room temperature. If you have leftovers, cover and refrigerate for up to 3 days.
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7
You can bake the crust a day ahead so the next day you simply whisk together the filling, pop the tart in the oven, and serve. If going this route, refrigerate the prebaked crust, covered with plastic wrap. You can also bake the entire tart up to 1 day in advance and allow it to cool, then refrigerate it, covered. To serve, reheat in a 300u00b0F oven until warmed through, 12 to 15 minutes.
