Lower East Side Brunch Tart - Kosher.com

Name: Lower East Side Brunch Tart - Kosher.com
Ingredients: 1 9- to 9 and 1/2-inch tart shell made with Pâte Brisée (try Brynie Greisman’s parve tart dough in this recipe), partially baked and cooled; 1 and 1/2 ounces (43 grams) cream cheese, cut into small bits or chunks; 3 ounces (85 grams) smoked salmon, finely chopped (about 1/3 cup); 1/4 cup (36 grams) thinly sliced red onion, rinsed and patted dry; 3 tablespoons Tuscanini capers, rinsed, patted dry and chopped, or very small capers; 1 tablespoon chopped fresh dill; 3/4 cup (180 milliliters) heavy cream; 2 large eggs; 1/2 teaspoon Tuscanini Fine Sea Salt; 1/4 teaspoon freshly ground Gefen Pepper; 12–15 cherry tomatoes, halved

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After a few weeks of binge quiche-making and a brunch at Russ & Daughters, the Lower East Side Manhattan restaurant that specializes in smoked

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Ingredients

1 9- to 9 and 1/2-inch tart shell made with Pâte Brisée (try Brynie Greisman’s parve tart dough in this recipe), partially baked and cooled
1 and 1/2 ounces (43 grams) cream cheese, cut into small bits or chunks
3 ounces (85 grams) smoked salmon, finely chopped (about 1/3 cup)
1/4 cup (36 grams) thinly sliced red onion, rinsed and patted dry
3 tablespoons Tuscanini capers, rinsed, patted dry and chopped, or very small capers
1 tablespoon chopped fresh dill
3/4 cup (180 milliliters) heavy cream
2 large eggs
1/2 teaspoon Tuscanini Fine Sea Salt
1/4 teaspoon freshly ground Gefen Pepper
12–15 cherry tomatoes, halved