SMOKED SALMON AND LEEK TART

SERVES: 8

TOTAL TIME: 2 hours (plus 2 hours cooling time)

WHY THIS RECIPE WORKS Unexpected and elegant, this savory tart makes a stunning presentation as either a brunch dish or a holiday starter. It features a trio of flavors and textures in every bite: flaky pastry; creamy, leek-filled custard; and briny, smoky salmon. The pink salmon and green leeks blanketing the pale custard created a beautiful color contrast. Using half-and-half in the leek and custard filling added flavor and richness. Chopping up the salmon, rather than layering it on in slices, made the tart easier to both slice and eat. You will need a 9-inch fluted tart pan with a removable bottom for this recipe. Buy smoked salmon that looks bright and glossy and avoid salmon that looks milky and dry. Serve either at room temperature or chilled, with lemon wedges if you like.

INGREDIENTS:

DOUGH

• 1¼ cups (6¼ ounces) all-purpose flour
• 1 tablespoon sugar
• ½ teaspoon salt
• 8 tablespoons unsalted butter, cut into ½-inch cubes and chilled
• 2–4 tablespoons ice water

FILLING

• 1 tablespoon unsalted butter
• 1 pound leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
• Salt and pepper
• 2 large eggs
• ½ cup half-and-half
• 1 tablespoon minced fresh dill
• 6 ounces thinly sliced smoked salmon, cut into ¼-inch pieces
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon minced fresh chives

INSTRUCTIONS:

1. For the dough, spray a 9-inch tart pan with removable bottom with vegetable oil spray. Pulse flour, sugar, and salt in a food processor until combined, about 4 pulses. Scatter butter pieces over the top and pulse until the mixture resembles coarse sand, about 15 pulses. Add 2 tablespoons ice water and continue to process until clumps of dough just begin to form and no powdery bits remain, about 5 seconds. If the dough doesn’t clump, add remaining ice water, 1 tablespoon at a time, and pulse to incorporate, about 4 pulses.
2. Press two-thirds of the dough into the bottom of the prepared pan. Press the remaining one-third of the dough into the fluted sides of the pan. Lay plastic wrap over the dough and smooth out any bumps or shallow areas using your fingertips. Place the pan on a plate and freeze the dough until firm, about 30 minutes. Meanwhile, adjust the oven rack to the middle position and preheat the oven to 375 degrees.
3. Place the frozen tart shell on a rimmed baking sheet. Gently press a piece of greased aluminum foil against the dough and over the edges of the tart pan. Fill the tart pan with pie weights and bake until the top edge of the dough just starts to color and the surface of the dough no longer looks wet, about 30 minutes.
4. Remove the sheet from the oven and carefully remove the foil and weights. Return the sheet to the oven and continue to bake until the tart shell is golden brown, 5 to 10 minutes. Set the sheet with the tart shell on a wire rack and let cool.
5. For the filling, melt butter in a 10-inch skillet over medium heat. Add leeks and ½ teaspoon salt and cook, covered, stirring occasionally, until the leeks are softened, about 10 minutes. Remove the pan from the heat and let the leeks cool, uncovered, for 5 minutes.
6. Whisk eggs, half-and-half, dill, and ¼ teaspoon pepper together in a bowl. Stir in leeks until just incorporated. Place the cooled tart shell on a rimmed baking sheet and place in the oven. Carefully pour the egg mixture into the cooled shell and bake until the filling has set and the center feels firm to the touch, 20 to 25 minutes. Transfer the sheet to a wire rack and let the tart cool completely, at least 2 hours.
7. Just before serving, toss salmon, oil, and chives together in a bowl and season with salt and pepper to taste before sprinkling evenly over cooled tart. Slice and serve.