It's suggested in the cookbook French Tarts by Linda Dannenberg, to serve this Salmon and Endive Tart as an appetizer with a chilled Sauvignon Blanc.
We ate this tart, however, as our dinner accompanied by a green salad and a baguette.
The recipe calls for a tart shell of puff pastry. I'm very partial to the Pâte Brisée I always make for my savory tarts (also a recipe from the book French Tarts), and this is what I used when assembling this tart. Use either one.
Tarte au Saumon et aux Endives
Salmon Endive Tart
recipe from French Tarts by Linda Dannenberg
• 4 sheets puff pastry to line a 10 1/2-inch buttered tart pan, partially baked (see baking instructions below)
• 2 tablespoons unsalted butter
• 3 medium endive, washed and cut lengthwise into julienne strips
• 1/2 pound smoked salmon, cut into small pieces
• 4 large eggs
• 1/2 cup crème fraîche and 1/4 cup milk, or 3/4 cup heavy cream
• 2 tablespoons fresh dill, chopped
• 1/4 teaspoon freshly ground black pepper
To Partially Bake the Tart Shell: Preheat the oven to 375˚F. Line the tart shell with aluminum foil, then fill to the brim with dried beans or rice. Bake in the center of the oven for 8 minutes, remove the baking weights and the foil, return to the oven and bake 2 more minutes. Remove to a wire rack to cool. (See my comments above on baking the tart shell.)
To Make the Tart: Heat the butter in a large skillet over medium-low heat. Add the endive, stir to coat them with the butter, and cook for about 10 minutes, stirring frequently, until they are lightly browned and translucent. Spread the endive over the bottom of the tart shell, then spread the salmon on top of the endive. In a large bowl, combine the eggs, crème fraîche and milk or the heavy cream, dill, and pepper. Whisk the mixture until well blended, then pour into the tart shell. Bake in the center of the oven for 35 to 40 minutes, until the crust is browned and the center of the tart is firm. Cool slightly on a wire rack. Serve warm.
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