This is an easy but elegant cocktail snack to serve year round, but it’s especially nice during the holiday season as a reward for bearing up with frigid winter weather. Essentially, it’s a large buttery cracker, garnished with smoked salmon and cut up like a pizza. The pastry rounds may be baked ahead and left at room temperature. Assembling one tart at a time is the best way to keep everything looking and tasting freshly made. The recipe makes four 8-inch tarts; if you need less, consider making a half batch or freezing some of the dough for future use. Featured in: The French Know How To Feed Party Guests.
Category: Appetizers
Cuisine: not set
2 cups/310 grams all-purpose flour
1/2 teaspoon baking powder
4 ounces/1 stick/120 grams unsalted butter cold and cut in half-inch chunks
2 egg yolks beaten with enough ice water to make 1/
8 ounces/1 cup/240 milliliters crème fraîche
3 tablespoons freshly grated horseradish or more to taste
1 teaspoon Dijon mustard
Zest of 1 lemon
Coarsely ground black pepper
1 small sweet onion very thinly sliced
1 teaspoon olive oil
1/4 pound/4 ounces/125 grams sliced smoked salmon
2 ounces/60 grams trout roe or wild salmon caviar (o
1 tablespoon snipped chives
1 teaspoon roughly chopped tarragon or torn leaves
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