A few weekends ago, Eric & Andrew had an early tee time. Typically, we would go out to eat afterwards, but that weekend, I decided we should make brunch instead of going out for it. I rarely showcase breakfast or brunch recipes here because I am not a fan of big breakfasts and I tend to eat the same thing every day for that important first meal of the day. (Yogurt with blueberries.) But it’s about time for a breakfast post, and this is a great recipe!
It took a few tries. Our first attempt at this recipe resulted in a tasty breakfast item, but all three of us thought there was not near enough of the filling in the crust. Great flavors, just not enough of them for the amount of crust. With a timeline for posting this recipe in place, Eric & I made it again a few days later, this time as our dinner entree. And we nailed it that round. With just the two of us eating the tart, it lasted us through two dinners and two lunches. I have to say, I can’t decide which meal I like it best as. So, while this started as a breakfast post, this dish can be used for any meal with delicious results!
Smoked Salmon Tart
Smoked Salmon Tart (adapted from tasteofhome.com) Total Time: 1 hour, 40 minutes, Prep Time: 30 minutes, Chilling Time: 30 minutes, Bake Time: 30 minutes, Cooling Time: 10 minutes, Makes: 6 – 8 servings
Ingredients:
- 1 refrigerated pie crust
- 1 tablespoon olive oil
- 1 small red onion, thinly sliced
- 1 tablespoon butter
- 8 ounces sliced fresh mushrooms
- 4 ounces (~3/4 cup) smoked salmon, skin removed
- 1/2 cup (~2 ounces) crumbled feta cheese
- 6 large eggs
- 1 tablespoon capers, drained
- 1/4 teaspoon salt, plus additional to taste
- 1/2 teaspoon pepper
- 2 teaspoons snipped fresh dill
- sour cream for serving
Directions:
Follow the package directions for unrolling the pie crust. When it is ready, place it in a 9-inch pie plate. Flute the edges. Refrigerate the crust for 30 minutes. Preheat the oven to 400ºF.
Place the crust in the pie plate and flute the edges.
Line the unpricked crust with parchment paper or a double thickness of foil. Fill the crust with pie weights, dried beans or uncooked rice. Bake the crust until the edges are just barely golden brown, about 10-15 minutes. Remove the paper or foil and weights. Bake the crust for 2-4 minutes longer, until the bottom is golden brown. Cool slightly on a wire rack. Reduce the oven temperature to 375°F.
Meanwhile, in a large skillet, heat the oil over medium-high heat. Add the onion to the skillet and cook and stir them until they are tender and lightly browned, about 5-7 minutes. Remove the onions from the pan and set them aside.
Saute the onions.
Add the butter and mushrooms to the skillet. Stir the mushrooms around until they are coated in the butter. Lightly salt them to taste. Cook and stir the mushrooms until they are tender, about 6-8 minutes. Add the mushrooms to the onions.
Saute the mushrooms.
When the crust is ready, add the onion and mushrooms mixture to it.
Add the mushrooms & onions to the prebaked crust.
Break the salmon into chunks and distribute it over the onions and mushrooms.
Distribute the salmon over the mushrooms and onions.
Add the crumbled cheese next.
Add the feta to the dish.
In a medium bowl, whisk together the eggs, capers, 1/4 teaspoon salt, the pepper, and dill.
Scramble the eggs.
Add the capers, salt & pepper, and dill to the eggs, mixing well.
Pour the egg mixture over the tart.
Pour the egg mixture over the rest of the filling.
Ready for the oven!
Bake the tart until a toothpick or knife inserted in the center comes out clean, about 25-30 minutes. Let the tart stand for 5 minutes before cutting into it. Serve with sour cream, if desired.
Cut the tart into pieces & serve.
Lots of hearty flavor here!
This works all day long! ~Linda
Smoked Salmon Tart (adapted from tasteofhome.com) Total Time: 1 hour, 40 minutes, Prep Time: 30 minutes, Chilling Time: 30 minutes, Bake Time: 30 minutes, Cooling Time: 10 minutes, Makes: 6 – 8 servings
Ingredients:
- 1 refrigerated pie crust
- 1 tablespoon olive oil
- 1 small red onion, thinly sliced
- 1 tablespoon butter
- 8 ounces sliced fresh mushrooms
- 4 ounces (~3/4 cup) smoked salmon, skin removed
- 1/2 cup (~2 ounces) crumbled feta cheese
- 6 large eggs
- 1 tablespoon capers, drained
- 1/4 teaspoon salt, plus additional to taste
- 1/2 teaspoon pepper
- 2 teaspoons snipped fresh dill
- sour cream for serving
Directions:
Follow the package directions for unrolling the pie crust. When it is ready, place it in a 9-inch pie plate. Flute the edges. Refrigerate the crust for 30 minutes. Preheat the oven to 400ºF.
Line the unpricked crust with parchment paper or a double thickness of foil. Fill the crust with pie weights, dried beans or uncooked rice. Bake the crust until the edges are just barely golden brown, about 10-15 minutes. Remove the paper or foil and weights. Bake the crust for 2-4 minutes longer, until the bottom is golden brown. Cool slightly on a wire rack. Reduce the oven temperature to 375°F.
Meanwhile, in a large skillet, heat the oil over medium-high heat. Add the onion to the skillet and cook and stir them until they are tender and lightly browned, about 5-7 minutes. Remove the onions from the pan and set them aside. Add the butter and mushrooms to the skillet. Stir the mushrooms around until they are coated in the butter. Lightly salt them to taste. Cook and stir the mushrooms until they are tender, about 6-8 minutes. Add the mushrooms to the onions.
When the crust is ready, add the onion and mushrooms mixture to it. Break the salmon into chunks and distribute it over the onions and mushrooms. Add the crumbled cheese next.
In a medium bowl, whisk together the eggs, capers, 1/4 teaspoon salt, the pepper, and dill. Pour the egg mixture over the tart.
Bake the tart until a toothpick or knife inserted in the center comes out clean, about 25-30 minutes. Let the tart stand for 5 minutes before cutting into it. Serve with sour cream, if desired.