FRIDAY NIGHT DINNER-- a savory salmon tart

  We eat a lot of salmon at our house; both fresh and canned.  Any Alaskan canned salmon is wild-caught and full of Omega-3's, making this tart a healthy addition to any lunch, dinner or brunch menu.
  I have been adding cornmeal lately to the crusts of my savory tarts.  I love that grittiness you get with cornmeal!

                                           SAVORY SALMON TART
Crust Ingredients:
• 1 1/4 cups unbleached flour
• 1/4 cup cornmeal
• 1/2 teaspoon salt
• 1/2 cup cold, unsalted butter, cubed
• 3-4 tablespoons ice water
Salmon Filling:
• 3  6-ounce cans Alaskan wild salmon, drained
• 3-4 green onions, finely sliced, white and some of the green included
• 1 cup cheddar cheese, shredded
• 3 organic eggs, slightly beaten
• 1 cup milk
• black Greek Kalamata olives (amount is up to you), sliced
• salt & freshly ground pepper, to taste
• chopped fresh chives, for garnish
1.  Combine the flour, cornmeal and salt in the bowl of a food processor.  Pulse briefly until combined.  Add the COLD butter and pulse until the size of small peas.  Add 3 tablespoons of the ice water while pulsing.  If the dough has not started coming together, add a little more water.  Put the mixture onto a large piece of plastic wrap, press into a disc, wrap and refrigerate for at least two hours.
2.  Roll dough on a lightly floured surface to fit into an 11-inch tart pan with a removable bottom.  Trim the edges and place in the freezer while mixing the salmon filling.
3.  Combine the salmon, green onions and cheddar cheese in a bowl.  In another bowl, combine the eggs and milk.  Season with salt and pepper.  Set both aside.
4.  Preheat the oven to 400˚F.  Line the tart shell with foil and fill with rice or beans.  Bake for 15 minutes.  Remove foil and its contents and continue to bake the tart shell until golden and dry.  Take the shell from the oven and reduce the temperature to 375˚F.  Fill the shell with the salmon mixture; carefully add the egg mixture, and scatter the olives over the top.  Return the tart to the oven and bake approximately 20 - 25 minutes, or until the egg custard is set and the top of the tart is beginning to brown.
5.  Remove the tart from the oven and sprinkle chopped chives on top.