It is hot outside. Like, so hot. I am barely tossing together salads these days, let alone turning my oven to 450 for a nice golden tart crust. However, looking through photos recently, I realized I never did anything with the ones I took of a pretty decent smoked salmon tart I made for Mother’s Day this spring. Consider this a #latergram.
If you have a thoroughly air-conditioned kitchen, this would be an excellent dish to make ahead and have for cold summer lunches, or serve with mixed greens and chilled rosé for a perfect summer dinner.
For the base of my recipe, I used this one from the BBC. I liked two things about it. (1) It called for a quite easy custard mix of egg and cream, no separate heating or complicated multi-step whisking, and (2) it added thin slices of potato to the usual combo of salmon and dill. Potatoes are such a natural pairing with both dill and cream bases, and I felt they would provide a nice textural dimension in a tart that would otherwise melt in your mouth.
I threw in much more dill than strictly called for, and used lemon instead of lime as that’s what I had around. Otherwise I stuck close to the recipe in an attempt to overcome my naturally relaxed approach to cooking–custard-filled pastry does not take kindly to anarchy.
This was a successful smoked salmon tart. Lovely, if not perfect: well-set custard, not too rich but rich enough to complement the fish and potatoes, and against which the dill and lemon popped.
(The shortcrust was gorgeous, if I do say so myself. Sparing you the photos because really, how many pictures of crust can a person look at in his lifetime, but I did a much better job with this one than my delicious Thomas Keller failure of recent memory.)