01.23.2012 tarte au saumon fumé... smoked salmon tart with caramelized red onions and spinach
It has been a while since I've posted a tart recipe. Being that it's my namesake, I'm finally back to writing about tarts this week instead of French stews, salads and such. This is one of my all time favorite savory tarts. The saltiness of the smoked salmon marries perfectly with the sweetness of the caramelized red onions.
I made these last week for a luncheon that I catered. My poor daughter had a cold and was home from school, so I baked "chez moi" instead of at the commercial kitchen. I bought this shoe rack years back to use as a cooling rack for my home kitchen. It accommodates eight 10" tarts and it really saves on valuable counter space when I'm baking a large quantity of tarts at home.
The whole wheat crust (found here) goes nicely with this tart for a more wholesome option.
The fresh organic spinach is literally piled into the tart shell... so healthy.
And then the caramelized red onions and smoked salmon go on top of the spinach. Finally I pour the custard over the top of everything and bake.
I like to use hot smoked salmon (known as kippering) which is firmer and sold in fillets as opposed to cold smoked salmon (also called Nova Lox) which is softer and usually thinly sliced. The hot smoked salmon flakes nicely and is ideal for this recipe.
Smoked Salmon Tart
1/2 medium sized red onion - chopped
2 tablespoons butter
2 cups fresh spinach - chopped
4 eggs
1 cup cream
1/2 cup whole milk
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1 1/2 cups flaked smoked salmon
1 recipe pate brisée - basic pastry dough - pre-baked (see below)
preheat oven to 375 degrees
Melt the butter on medium heat. Add the chopped red onion. Caramelize the red onion for 10 minutes until the onions are soft and lightly browned. In a large bowl whisk the eggs. Add the cream, milk, salt and nutmeg and whisk together until smooth. Place the chopped spinach in an even layer in the pre-baked tart shell. Arrange the caramelized red onion over the spinach followed by the smoked trout on the top. Pour the batter over the trout, spinach and red onion into the tart shell until full. Baked for 30 minutes until golden brown.
Pâte Brisée - basic pastry dough
I use this basic dough recipe for most of my savoy tarts. This dough freezes well so I like to make this dough in a double batch when at home and freeze the other one for later use if I'm not using it right away. I figure if you're going to the effort to make pastry dough then you might as well make two... so this recipe is a double. Remember, the key to a successful and flakey crust is to work quickly and keep the dough cold. You want the butter to remain in little pea sized balls throughout the dough for a flakey crust.
300 grams flour (2 cups) I like to weigh my flour for more accuracy
1/4 teaspoon salt
14 tablespoons unsalted butter - chopped
1/4 cup + 2 tablespoons ice water
In a food processor add the flour and salt and pulse until combined. Add the chopped butter and pulse until the butter is in small pea sized balls. Add the water and pulse until the dough just comes together.
Put the dough out to a floured surface and make into a large mound and cut in half with a pastry scraper. I like to weigh the halves so that they are equal. Put each half onto a square of wax paper and form into a disk. Wrap with the paper and chill for at least one hour.
If you are freezing at this time, then wrap again in foil and freeze. Let dough defrost in the refrigerator before use.
Roll out dough on a floured surface into a 13" circle. Place dough into a 10" tart pan and fold the overhang inward and press gently into the sides. Do not force or stretch the dough because a thin spot may cause the filling to leak. The dough edges should be a little bit higher than the side of the tart pan to help prevent shrinkage. Prick the bottom of the shell with your fork. Press a piece of foil (12"x13") into the edges of the shell and cover with the foil completely touching and covering the entire shell. Chill for at least a half an hour.
Preheat oven to 375 degrees.
Completely fill the foil covered shell with pie weights or dried beans. Put the shell into the preheated oven and bake for 20 minutes. Take out of the oven and remove beans and foil. Brush the inside of the shell with a beaten egg white to prevent leakage from small cracks. Return to the oven for about 10 minutes and bake until golden brown. Let cool on wire rack. The shell is ready to fill.
Click here for printable recipe.
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Reader Comments (9)
I'm really surprised using the spinach uncooked doesn't cause it to release alot of liquid into the custard and make it watery - I have always cooked my greens first and squeezed them dry before using tarts - will have to give that a try!
Lisa,
Your daughter is so lucky: even with a cold it's great incentive to get the tubes back to life, sniffing out these delicious home-made tarts. Can imagine the aromas in your kitchen with that hot smoked salmon. LOVE the shoe-rack cooler!
Michelle, I thought that at first too but fortunately the tart is not watery at all. I had done the extra steps before of cooking the spinach first and then squeezing out any liquid but it made no difference in the final results of the tart. So I'm all for less steps where possible! Thanks for the comment!
I have to get this out of the way; I love repurposing and your shoe rack to tart cooling rack conversion is genius! And it's so cute. I was savoring this on my phone, the photos look so delicious especially the photo with the tarts and spinach. I love this combination and you have reminded me it has been forever since I've made a savory tart or quiche. I'd rather fly down and have one of yours but in the meantime will put this on my list. (P.S. I just saw your comment about your access to all the citrus trees and your own mango tree; so envious!).
I love that shoe rack cooling rack...really practical.
Salmon is my favourite seafood..and combined with caramelized onions...mmm...those savoury pies must have tasted divine!
I am glad to see another tart recipe. I was planning to make our goat cheese tart this coming weekend with whole wheat crust. Now I can add this to the list as well. I love smoked salmon but I think I only had cold version. Will be good to try something different.
I am glad to see another tart recipe. I was planning to make our goat cheese tart this coming weekend with whole wheat crust. Now I can add this to the list as well. I love smoked salmon but I think I only had cold version. Will be good to try something different.
You tarte is gorgeous and every bit as delicious as it's caramelized come hither look promises. No question. That being said we guiltily admit that we are covetous of your shoe rack/pie rack. We love re-purposing things this way and this is a delightful idea!
Looks so professional! Definite gourmet treat!