Creamy Smoked Salmon& Dill Tart

* Exported from MasterCook *

CREAMY SMOKED SALMON & DILL TART

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 Filo sheet -- thawed
3 tb Butter, unsalted -- melted
4 lg Egg yolks
1 tb Dijon mustard -- PLUS
1 t Dijon mustard
3 lg Eggs
1 c Half and half
1 c Whipping cream
6 oz Smoked salmon -- chopped
4 Scallion -- chopped
1/4 c Dill, fresh -- chopped, OR
1 tb Dill, dried
Dill sprigs

Generously butter 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 cross- wise. 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 over- hang 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.)

Preheat oven to 350F. 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.

NOTE: 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.



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