- 1/2 cup finely ground cornmeal
- 3/4 cup white whole-wheat flour or standard whole-wheat flour
- 3/4 teaspoon kosher salt
- 6 tablespoons cold unsalted butter, cut into 1/4-inch cubes, plus extra for greasing pan
- 3 to 4 tablespoons ice water
- 1/4 cup millet
- 1 tablespoon extra-virgin olive oil
- 1/2 cup minced shallots (about 3 medium shallots)
- 2 cloves garlic, minced
- 1 cup whole milk
- 1/4 cup crème fraîche
- 3 large eggs, beaten
- 3 tablespoons capers, drained
- 2 tablespoons chopped fresh dill
- 1 teaspoon kosher salt
- Pinch freshly ground black pepper
- 4 ounces smoked salmon, cut into small pieces
- To prepare crust: Butter a 9-inch tart pan with 1-inch sides and a removable bottom.
- Using a food processor fitted with a metal blade, pulse together the cornmeal, flour and salt. Add butter and pulse until mixture resembles coarse meal (alternatively, you can use a pastry blender or your fingertips to work the butter into the dry ingredients).
- To cornmeal mixture, add strained ice water 1 tablespoon at a time and pulse until dough starts to look like wet, clumpy sand. It’s ready if a small piece holds together when squeezed between your fingers. If it still seems too crumbly, add more water, 1 teaspoon at a time.
- Turn dough out into a large bowl and mix in the millet using a fork. Then press dough evenly into the bottom and up the sides of the prepared pan.
- Chill in refrigerator for at least 1 hour and up to 1 day.
- Preheat oven to 375 degrees. Place prepared crust on a small baking sheet for easy transport to and from oven.
- Bake crust for 15 minutes to slightly dry out the top so it won’t get soggy when you add filling. Meanwhile, prepare the filling.
- To prepare filling: In a small sauté pan over medium heat, warm olive oil and sauté shallots until translucent, 2 to 3 minutes.
- Add garlic and sauté for an additional minute. Remove from heat.
- In a bowl, whisk together milk, crème fraîche, eggs, capers, dill, salt and pepper to make custard.
- To assemble and bake tart: Spoon shallot mixture in an even layer on the bottom of the crust; arrange salmon across the top evenly. Then slowly pour in custard mixture.
- Bake until top is golden brown and filling is set, 30 to 35 minutes. Let cool for 15 to 20 minutes. Unmold tart onto a serving platter and serve warm or at room temperature. Cover and refrigerate leftovers for up to 3 days.
Note: You can bake the crust a day ahead so the next day you simply whisk together the filling, pop the tart in the oven, and serve. Simply cover and refrigerate the prebaked crust. You can also bake the tart a day in advance and allow it to cool, then refrigerate it, covered. To serve, reheat in a 300-degree oven until warmed through, 12 to 15 minutes.
Find more power packed recipes: Read 4 High-Protein Breakfast Recipes.
Make Your Own Crème FraîcheA more sophisticated, lighter version of sour cream, crème fraiche is delicious in egg recipes, over berries or even on grilled veggies. Use this simple technique to make your own.
- Pour 2 tablespoons cultured buttermilk and 1 cup unpasteurized or vat-pasteurized cream into a small glass jar. (If your store only stocks ultra-pasteurized cream, it will still work—it’ll just take much longer.)
- Let jar sit uncovered at room temperature for 12 to 36 hours. If you’re worried about dust or other particles, cover loosely with a swath of cheesecloth.
- Once it firms up quite a bit, refrigerate for up to 2 weeks. The crème fraîche will continue to firm up in the refrigerator, so don’t expect it to have your ultimate desired consistency when you put it in the fridge.
This article was reprinted with permission from Whole-Grain Mornings by Megan Gordon. Whole-Grain Mornings offers recipes based on local harvests and organized by season, and all feature healthy whole grains and plenty of protein. Buy this book from the Mother Earth Living store: Whole-Grain Mornings.
You can enjoy this tart warm or at room temperature, so it’s a fine contender to make on the weekend and enjoy for breakfast for the first half of the week. It’s also great for picnics or potlucks. Whereas many savory tarts and quiches are weighed down with heavy cheeses, this recipe is light and fluffy.
Note: If you can’t find crème fraîche, it’s easy to make your own (recipe follows), or substitute sour cream.