Tiny smoked salmon tarts

6 servings

Ingredients

Quantity Ingredient
From Martha Culbertson,
1¾ cup All purpose flour
¼ teaspoon Salt John Culbertson Winery.
8 tablespoons Butter (=1 stick)
¼ cup Cold water

Directions

ACCOMPANYING CHAMPAGNE: CUL

PASTRY

Place the flour, salt, and butter in the bowl of a food processor.

Process until the dough resembles meal. (A pastry cutter may be used instead of the food processor.) Add water and process until the dough forms a ball on the blade. Roll the dough out ¼-inch thick and cut into 2-inch rounds. Line miniature tart pans with the dough rounds. Filling: 4 oz smoked salmon 5 oz Gruyere cheese, shredded finely 4 each eggs, beaten 1½ cups milk ½ cup whipping cream ¼ tsp salt ¼ tsp pepper Blot the smoked salmon slices with a paper towel to remove excess moisture and then cut the slices into 1-inch slivers. Divide the slivered salmon among the tart shells and springle the cheese over each. Mix the eggs, milk, and cream with the salt and pepper and pour into each tart shell. Bake the tarts (place individual tart pans on a baking sheet) in a preheated 400 degrees F oven for about 15 minutes. Keep checking during baking since the tarts are small and take much less time than would a larger tart.

Serves 6 to 8. (Makes 16 two-inch tarts.) From: SERVE WITH CHAMPAGNE by Hilde Gabriel Lee with Allen Lee, Ten Speed Press, Berkeley. 1988.

ISBN 0-89815-274-7 Shared by: Karin Brewer, Cooking Echo, 10/93 Submitted By PAT STOCKETT On 12-02-94

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