Title: Tiny Smoked Salmon Tarts
Categories: Pie Pastry Appetizer Smoke Salmon
Yield: 1 Servings

1 3/4	c	All purpose flour
1/4	ts	Salt
8	tb	Butter (=1 stick)
1/4	c	Cold water
		Filling:
4	oz	Smoked salmon
5	oz	Gruyere cheese, shredded
		Finely
4		Eggs, beaten
1 1/2	c	Milk
1/2	c	Whipping cream
1/4	ts	Salt
1/4	ts	Pepper

Place the flour, salt, and butter in the bowl of a food processor. Process until the dough resembles meal. (A pastry cutter may be used instead of the food processor.) Add water and process until the dough forms a ball on the blade. Roll the dough out 1/4-inch thick and cut into 2-inch rounds. Line miniature tart pans with the dough rounds.

Filling:

Blot the smoked salmon slices with a paper towel to remove excess moisture and then cut the slices into 1-inch slivers. Divide the slivered salmon among the tart shells and springle the cheese over each. Mix the eggs, milk, and cream with the salt and pepper and pour into each tart shell. Bake the tarts (place individual tart pans on a baking sheet) in a preheated 400 degrees F oven for about 15 minutes. Keep checking during baking since the tarts are small and take much less time than would a larger tart.

Serves 6 to 8. (Makes 16 two-inch tarts.)

Accompanying champagne: Culbertson Brut Rose.

Martha Culbertson, John Culbertson Winery. From: SERVE WITH CHAMPAGNE by Hilde Gabriel Lee with Allen Lee, Ten Speed Press, Berkeley. 1988. ISBN 0-89815-274-7

Shared by: Karin Brewer, Cooking Echo, 10/93

Pastry:

From: Pat Stockett Date: 05 Jan 97 National Cooking Echo Ä

From: Z Pegasus #2 @1219000 1 Date: 04-16-95 The Gwe Bbs (37) Home Cooki

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