Creamy Smoked Salmon and Dill Tart

* Exported from MasterCook *

Creamy Smoked Salmon and Dill Tart

Recipe By : Bon Appetit Magazine/ April 1991
Serving Size : 6 Preparation Time :0:00
Categories : What's For Brunch?

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 frozen phyllo pastry sheets -- thawed
3 tablespoons unsalted butter -- melted
4 large egg yolks
1 tablespoon Dijon mustard -- + 1 tsp
3 large eggs
1 cup half and half
1 cup whipping cream
6 ounces smoked salmon -- chopped
4 green onions -- chopped
1/4 cup chopped fresh dill -- or 1 tbsp dried
-- dillweed
Dill sprigs -- for garnish

Generously butter a 9 1/2-inch-diameter deep -dish pie plate.

Place 1 phyllo sheet on work surface. (Cover remaining pieces with plastic
wrap,
then with clean damp towel.) Brush phyllo sheet with butter and fold in half
lengthwise. Brush folded surface with butter. Cut in half crosswise.

Place 1 phyllo rectangle, buttered side down, in prepared pie plate, covering
bottom and letting pastry overhang 1 section of edge by 1/2 inch.

Brush top of phyllo in pie plate with butter. Place second phyllo
rectangle in pie plate, covering bottom and letting pastry overhang
another section of edge by 1/2 inch; brush with butter.

Repeat process with remaining 4 phyllo sheets, making certain entire
surface of edge is covered to form crust.

Fold overhang under to form crust edge flush with edge of pie plate.
Brush crust edges with butter. (Can be prepared 4 hours ahead.
Cover and refrigerate.)

OVEN: 300

Whisk yolks and mustard in medium bowl to blend.
Beat in eggs, half and half, cream, salmon, onions and chopped dill.
Season to taste with salt and pepper. Pour into prepared crust.

Bake until center is set, about 50 minutes. Transfer to rack.
Cool Garnish with dill sprigs and serve slightly warm or at room temperature.





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NOTES : Purchased phyllo pastry is used here instead of a regular pie crust for
quick and easy assembly. This tart is best when served at room
temperature.