Smoked Salmon and Leek Tart | America's Test Kitchen

Name: Smoked Salmon and Leek Tart | America's Test Kitchen
Ingredients: 1 1/4 cups (6 1/4 ounces/177 grams) unbleached all-purpose flour; 1 tablespoon sugar; 1/2 teaspoon salt; 8 tablespoons (1 stick) unsalted butter, cut into 1/2-inch cubes and chilled; 3 tablespoons ice water; 1 tablespoon unsalted butter; 1 pound leeks, white and light green parts only, halved lengthwise, sliced thin, and rinsed thoroughly (see illustrations below); Salt; 2 large eggs; 1/2 cup half-and-half; 1 tablespoon minced fresh dill leaves; Ground black pepper; 6 ounces (170 grams) smoked salmon, thinly sliced, cut into 1/4-inch pieces; 1 tablespoon extra-virgin olive oil; 1 tablespoon minced fresh chives; 1 lemon, cut into wedges (for serving)

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When made successfully, this Scottish classic strikes an elegant balance of rich, smoky, and sweet flavors and custardy, crisp, and silky textures. But it rarely succeeds.

Keywords

Fish & Seafood
Tarts
Easter
Main Courses

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Ingredients

1 1/4 cups (6 1/4 ounces/177 grams) unbleached all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, cut into 1/2-inch cubes and chilled
3 tablespoons ice water
1 tablespoon unsalted butter
1 pound leeks, white and light green parts only, halved lengthwise, sliced thin, and rinsed thoroughly (see illustrations below)
Salt
2 large eggs
1/2 cup half-and-half
1 tablespoon minced fresh dill leaves
Ground black pepper
6 ounces (170 grams) smoked salmon, thinly sliced, cut into 1/4-inch pieces
1 tablespoon extra-virgin olive oil
1 tablespoon minced fresh chives
1 lemon, cut into wedges (for serving)