Creamy Smoked Salmon And Dill Tart

Recipe Ingredients

5		Frozen phyllo pastry sheets - thawed
3 tablespoons	45ml	Unsalted butter - melted
4 tablespoons	60ml	Egg yolks (large)
1 tablespoon	15ml	Dijon mustard - plus
1 teaspoon	5ml	Dijon mustard
3 teaspoons	15ml	Eggs (large)
1 cup	237ml	Half-and-half
1 cup	237ml	Whipping cream
6 oz	170g	Smoked salmon - chopped
4		Green onions - chopped
1/4 cup	36g / 1.3oz	Chopped fresh dill
		= (or 1 tbspn dried dillweed)
		Salt - to taste
		Freshly-ground black pepper - to taste
		Dill sprigs - for garnish

Recipe Instructions

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 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.)

Preheat oven to 350 degrees. 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.

This recipe yields 6 servings.

Source:
Bon Appetit, April 1991

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