Supreme Tart

Supreme Salmon and Herring Tart

Welcome to our kitchen filled with aromas and stories! Today, I invite you to discover the recipe for a savory tart with salmon and herring, a dish that combines tradition with innovation, transforming into an explosion of flavors. Although it may seem like a complex process, I will guide you step by step, ensuring that you achieve a delicious and impressive result.

Preparation time: 30 minutes
Baking time: 55 minutes
Total time: 1 hour and 25 minutes
Number of servings: 8

A brief story about the tart
The tart, a culinary dish with deep roots in gastronomic history, was originally created as a way to preserve food. It was often filled with meat, fish, or vegetables and baked in a crispy crust. Over time, the tart evolved, becoming a symbol of hospitality and festive meals. Today, we enjoy its savory version, filled with smoked salmon and herring, reminding us of the beautiful moments spent with loved ones.

Ingredients
*For the crust:*
- 300 grams of flour
- 2 egg yolks
- 100 grams of butter (soft)
- 25 grams of parmesan (or Parmigiano)
- 50 ml cold water (approximately)

*For the filling:*
- 150 grams of smoked salmon
- 150 grams of smoked herring
- 3 eggs
- 200 ml liquid cream
- 70 ml milk
- nutmeg (to taste)
- pepper (to taste)
- a bay leaf
- 4 small pickled cucumbers (cornichons)
- a tablespoon of capers in vinegar

Step by step:

Step 1: Preparing the crust
In a large bowl, add the flour, egg yolks, and soft butter. Use a fork to mix the ingredients until the mixture becomes crumbly. This is the stage where the dough takes shape, so don’t worry if it seems a bit fragile. Gradually add the cold water, kneading by hand until you obtain a soft and elastic dough.

Helpful tips:
- Make sure the butter is at room temperature for easier incorporation into the flour.
- If the dough is too wet, add a bit more flour. If it’s too dry, a splash more of water can work wonders.

Wrap the dough in plastic wrap and let it chill in the fridge for about an hour. This will help firm it up, making it easier to roll out.

Step 2: Baking the crust
After the dough has chilled, preheat the oven to 180°C.

Roll out the dough on a floured surface, forming a round disc. Place it in a tart pan, ensuring that the edge rises about one centimeter above the level of the pan. Beat an egg and use about half of it to brush the crust, making sure it seeps into the edges of the pan.

Tip: Use a fork to prick the dough, preventing air bubbles from forming during baking.

Bake the crust for 20-25 minutes, until it becomes golden. Halfway through, check and gently press the center to prevent puffing.

Step 3: Preparing the filling
In a small saucepan, heat the milk together with the smoked herring, bay leaf, and a pinch of nutmeg. Let it simmer, stirring gently, for about 2 minutes. The herring will add a deep flavor to the milk, so don’t leave it on the heat for too long.

Once done, remove the herring from the milk and place it on a plate.

Step 4: Egg cream
In the remaining milk on the heat, add the liquid cream. Stir constantly until the mixture comes back to a boil. Remove from heat and add two yolks from the remaining egg, whisking well to incorporate. Season with pepper and nutmeg, but not salt, as the herring is already quite salty.

Step 5: Assembling the tart
Over the golden crust, add the herring and salmon sliced. Sprinkle the capers and slices of pickled cucumbers. Finally, pour the egg cream over the filling, ensuring it is evenly distributed.

Bake the tart in the oven for 30-35 minutes, until the cream becomes golden and the crust is slightly crunchy.

Serving and suggestions
Let the tart cool slightly before slicing. This tart pairs perfectly with a fresh green salad or a yogurt sauce with dill. It is ideal both warm and cold, making it a versatile choice for any meal.

Nutritional benefits
Salmon and herring are excellent sources of omega-3 fatty acids, which contribute to heart health. Additionally, these fish are rich in protein, vitamins, and minerals. The whole wheat flour in the crust brings fiber and nutrients, while the use of liquid cream adds a touch of creaminess.

Frequently asked questions
1. Can I replace herring with another fish?
Yes, you can use any smoked fish you prefer, such as mackerel or tuna.

2. What can I use instead of liquid cream?
A substitute can be sour cream, but this will slightly change the texture and taste.

3. How can I make the tart last longer?
Keep the tart in the fridge, covered, and consume it within 2-3 days to maintain freshness.

This Supreme Salmon and Herring Tart is not just a dish, but a culinary experience. I encourage you to share this recipe with friends and family, bringing a touch of joy and flavor to every meal. Cheers and enjoy your meal!

 Ingredients: Dough: 300 grams flour, 2 egg yolks, 100 grams butter, 25 grams parmesan, a little water. Filling: 150 grams smoked salmon, 150 grams smoked herring, 3 eggs, 200 ml liquid cream, 70 ml milk, nutmeg, pepper, a bay leaf, 4 small pickles in vinegar, 1 tablespoon of capers in vinegar.