Brunching Best With White Hart Inn’s Smoked Salmon Tart
Chef Annie Wayte is known for her farm-to-table style dining at Connecticut's charming White Hart Inn, so we wanted to get the scoop on what she's serving up this Easter. Her go-to crowd-pleaser? A savory smoked salmon and leek tart with dill. Sounds too delicious to pass up so we got the easy-to-follow recipe just for you. Bon appétit!
For the Savory Pastry:
- 7 ounces plain flour
- ½ t salt
- 4 ounces, (1 stick) unsalted butter
- 1 egg
- 1-2 tablespoons chilled water
For the Filling:
- 2 tablespoons butter
- 1-2 leeks, (approx 1 cup), sliced into medium fine rings
- 1 egg and 2 yolks
- 1 cup heavy cream
- 3-4 fingerling potatoes, or similar waxy potato, cooked until tender in boiling salted water, then cut into rings similar in size to the leeks
- 2 ounces sliced smoked salmon, approximately 4 slices
- 1 tablespoon dill, coarsely chopped
Instructions to Make the Pastry:
Mix the flour and salt in a bowl. Rub the butter into the flour until it resembles breadcrumbs. Whisk the egg and add to the mix with enough water to form a smooth dough. Wrap and chill in a refrigerator for at least 1 hour before rolling.
Instructions for the Filling:
Preheat the oven to 375-degrees F
Step 1: Warm the butter in a skillet. Add the sliced leeks and stir until well coated with the butter. Cook over moderate heat, stirring occasionally until the leeks are tender, 6-8 minutes. Season with salt and pepper.
Step 2: Roll the pastry and line a 9-inch fluted tart pan and chill for at least 30 minutes.
Step 3: Line the pastry case with a disc of parchment paper and fill almost to the brim with baking beans. Bake for 20 minutes or until the pastry edges are golden. Carefully remove the paper and baking beans and bake again for 2-3 minutes or until the base of the pastry is cooked.
Step 4: In a bowl whisk the eggs gently with the cream, and salt and pepper to taste. Spread the leeks over the cooked tart base and scatter with the potatoes. Nestle the slices of smoked salmon amongst the potatoes. Carefully pour in the egg and cream mixture. Sprinkle with the chopped dill and place in the oven, immediately reduce the temperature to 325F and bake for approximately 30 minutes, or until the custard has puffed and just set. Allow to cool for a few minutes before removing from the tin.
Chef's Tip: Serve with a fresh salad of watercress and red endive tossed gently with a drizzle of olive oil, and a squeeze of lemon juice.
A nice addition to the tart; consider adding cooked asparagus spears to the tart – either arrange the spears symmetrical on top of the tart or coarsely chop and scatter over the leeks along with the potatoes.
Image and recipe courtesy of Chef Annie Wayte at White Hart