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English Christmas Day Menu Suggestions - Leek and Smoked Salmon Tart
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INGREDIENTS
Short Crust Pastry
1 1/2 cups sifted flour
1/2 teaspoon salt
8 tablespoons butter (1 stick) cut in 1/2 inch pieces
1/4 cup cream cheese, cut in 1/2 inch pieces
1 1/2 - 2 tablespoons ice-cold water
Filling
1 cup heavy cream
1 bay leaf
Grated rind of 1 large lemon (about 2 teaspoons)
3 medium leeks, white only
I tablespoon butter
1 teaspoon olive oil
2 eggs
1/4 teaspoon salt
1/4 pound smoked salmon, thickly sliced
Liberal sprinkling freshly milled pepper
Pastry: Put flour and salt in large bowl. Blend in butter and cream cheese by rubbing rapidly between fingertips until mixture resembles coarse oatmeal.
Sprinkle flour with 1 1/2 tablespoons water, gathering the dough with the fingers of one hand. If dough adheres in a mass, you don't need extra 1/2 tablespoon. If still not solid, sprinkle on extra water.
Working on a floured surface, press heel of hand into edge of dough and push away. With a scraper save that dough to the side, and continue to press out the main piece in small increments. This is to completely blend the fats and the flour. When finished, gather dough into one mass, and let rest in refrigerator until ready to use. Dough should firm, but not harden. If it hardens, bring to room temperature before rolling.
Preheat oven to 400°F.
Filling: Pour cream into small saucepan. Stir in grated lemon rind and bay leaf. Heat until just lukewarm over low heat. Remove from heat. Set aside for one hour to infuse. (This step can be done ahead for a long infusion.)
Slice leeks in 1/2 inch slices. Pull apart slices, rinse in a colander to clean out sand, and drain well. Heat butter and oil in small frying pan. Stir in leeks. Cook over medium heat, stirring, until leeks are softened. Set aside to cool.
Remove bay leaf from cream. Cut salmon in 1 inch squares.
Beat eggs in medium bowl. Stir in cooled cream, salt and salmon.
Roll out pastry dough and line flan tin, pushing pastry into edges with the knuckles. Pour in filling. Grate fresh pepper to taste over top.
Bake in preheated 400°F oven for 10 minutes. Reduce heat to 325°F and bake an additional 20 to 25 minutes.
Remove flan ring by setting over an inverted coffee can. When ring is removed, slide shell from the bottom tin with a spatula to place on serving dish.
Serves: 6
INGREDIENTS
Short Crust Pastry
1 1/2 cups sifted flour
1/2 teaspoon salt
8 tablespoons butter (1 stick) cut in 1/2 inch pieces
1/4 cup cream cheese, cut in 1/2 inch pieces
1 1/2 - 2 tablespoons ice-cold water
Filling
1 cup heavy cream
1 bay leaf
Grated rind of 1 large lemon (about 2 teaspoons)
3 medium leeks, white only
I tablespoon butter
1 teaspoon olive oil
2 eggs
1/4 teaspoon salt
1/4 pound smoked salmon, thickly sliced
Liberal sprinkling freshly milled pepper
Pastry: Put flour and salt in large bowl. Blend in butter and cream cheese by rubbing rapidly between fingertips until mixture resembles coarse oatmeal.
Sprinkle flour with 1 1/2 tablespoons water, gathering the dough with the fingers of one hand. If dough adheres in a mass, you don't need extra 1/2 tablespoon. If still not solid, sprinkle on extra water.
Working on a floured surface, press heel of hand into edge of dough and push away. With a scraper save that dough to the side, and continue to press out the main piece in small increments. This is to completely blend the fats and the flour. When finished, gather dough into one mass, and let rest in refrigerator until ready to use. Dough should firm, but not harden. If it hardens, bring to room temperature before rolling.
Preheat oven to 400°F.
Filling: Pour cream into small saucepan. Stir in grated lemon rind and bay leaf. Heat until just lukewarm over low heat. Remove from heat. Set aside for one hour to infuse. (This step can be done ahead for a long infusion.)
Slice leeks in 1/2 inch slices. Pull apart slices, rinse in a colander to clean out sand, and drain well. Heat butter and oil in small frying pan. Stir in leeks. Cook over medium heat, stirring, until leeks are softened. Set aside to cool.
Remove bay leaf from cream. Cut salmon in 1 inch squares.
Beat eggs in medium bowl. Stir in cooled cream, salt and salmon.
Roll out pastry dough and line flan tin, pushing pastry into edges with the knuckles. Pour in filling. Grate fresh pepper to taste over top.
Bake in preheated 400°F oven for 10 minutes. Reduce heat to 325°F and bake an additional 20 to 25 minutes.
Remove flan ring by setting over an inverted coffee can. When ring is removed, slide shell from the bottom tin with a spatula to place on serving dish.
Serves: 6
posted by BLOGTHEWORLD @ 5:12 PM
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