Smoked Salmon Tart for a Crowd

By andrea_turnowski

Ingredients

• 2 cups/310 grams all-purpose flour
• 1/2 teaspoon baking powder
• Kosher salt
• 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 1/2 cup
• 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 (optional)
• 1 tablespoon snipped chives
• 1 teaspoon roughly chopped tarragon, or torn leaves

Details

Servings 4
Adapted from cooking.nytimes.com

Preparation

Step 1

Put flour, baking powder and 1/2 teaspoon salt in the bowl of a food processor. Pulse briefly, then add butter all at once and whir until mixture resembles wet sand. Add egg and continue just until dough comes together. (Alternatively, cut butter into dry ingredients in a mixing bowl and mix by hand.) Knead dough lightly on counter-top, then divide into four pieces and form each into a ball. Wrap with plastic film and flatten to 1-inch-thick disks. Refrigerate for at least 1 hour.