Lower East Side Brunch Tart | City Life Vaughan Lifestyle Magazine

Ingredients

• One 9- to 9½-inch tart shell made with Pâte Brisée partially baked and cooled
• 1½ oz. (43 g) cream cheese, cut into small bits or chunks
• 3 oz. (85 g) smoked salmon, finely chopped (about 1/3 cup)
• ¼ cup (36 g) thinly sliced red onion, rinsed and patted dry
• 1 tbsp. chopped fresh dill
• 3 tbsp. capers, rinsed, patted dry and chopped if large
• ¾ cup (180 ml) heavy cream
• 2 large eggs
• ½ tbsp. fine sea salt
• ¼ tbsp. freshly ground pepper
• 12 to 15 cherry tomatoes, halved