Smoked Salmon Tarte
Preparation Time: 20 min
Cooking Time: 25 min
Serves 4
INGREDIENTS
- 1 large fennel bulb (or 2 small ones)
- 2 lemons
- 2 teaspoons DaVinci extra-virgin olive oil
- kosher salt (to taste)
- freshly ground black pepper,(to taste)
- 1 cup mascarpone
- 2 tablespoons chopped fresh chives, finely chopped
- 2 tablespoons chopped fresh dill, plus more sprigs for garnish
- 1 large egg, lightly beaten
- All-purpose flour, for dusting the work surface
- 1 sheet puff pastry, thawed if frozen (about 14 ounces)
- 4 ounces thinly sliced smoked salmon
- 2 tablespoons Reese Non Pareil Capers, drained and chopped
DESCRIPTION
Brighten up your table and your taste buds with this Smoked Salmon Tart with fennel, and herbed mascarpone. Reese Capers brings a nice bright flavor to balance the smokey salmon.
DIRECTIONS
1. Trim the fennel. Halve the fennel top to bottom, then use a paring knife to cut out the thick core in the center. Remove the tough outer layer. Using a mandoline or sharp knife, slice the fennel horizontally as thinly as possible. You should have about 3 to 3 1/2 cups.
2. Grate 1 1/2 teaspoon zest from the lemon, then squeeze out 1 1/2 tablespoons lemon juice, keeping zest and juice separate.
3. In a mixing bowl, toss together fennel slices, lemon juice, olive oil, 1/4 teaspoon salt and a pinch of black pepper. Let sit for 20 minutes to soften fennel.
4. Meanwhile, heat oven to 425 degrees, and line a baking sheet with parchment paper.
5. In another medium mixing bowl, use a rubber spatula to mix together the mascarpone, herbs, egg, lemon zest, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper until well combined.
6. On a lightly floured surface, roll the puff pastry out to form a 13-by-11-inch rectangle, about 1/8-inch thick. Transfer the dough to the prepared baking sheet. With a sharp knife, lightly score a 1/2-inch border around the edges of the puff pastry.
7. Spread mascarpone mixture evenly inside the scored border. Drain the excess liquid from the fennel and arrange the slices in an even layer on top of the mascarpone.
8. Bake until the pastry is puffed and golden, 22 to 28 minutes. Let tart cool on its baking sheet on a rack for at least 15 minutes before serving (or up to 4 hours).
9. To serve, cut tart into pieces. Drape each with a slice of smoked salmon, sprinkle with a little lemon juice, and garnish with Reese capers, dill and black pepper.
2. Grate 1 1/2 teaspoon zest from the lemon, then squeeze out 1 1/2 tablespoons lemon juice, keeping zest and juice separate.
3. In a mixing bowl, toss together fennel slices, lemon juice, olive oil, 1/4 teaspoon salt and a pinch of black pepper. Let sit for 20 minutes to soften fennel.
4. Meanwhile, heat oven to 425 degrees, and line a baking sheet with parchment paper.
5. In another medium mixing bowl, use a rubber spatula to mix together the mascarpone, herbs, egg, lemon zest, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper until well combined.
6. On a lightly floured surface, roll the puff pastry out to form a 13-by-11-inch rectangle, about 1/8-inch thick. Transfer the dough to the prepared baking sheet. With a sharp knife, lightly score a 1/2-inch border around the edges of the puff pastry.
7. Spread mascarpone mixture evenly inside the scored border. Drain the excess liquid from the fennel and arrange the slices in an even layer on top of the mascarpone.
8. Bake until the pastry is puffed and golden, 22 to 28 minutes. Let tart cool on its baking sheet on a rack for at least 15 minutes before serving (or up to 4 hours).
9. To serve, cut tart into pieces. Drape each with a slice of smoked salmon, sprinkle with a little lemon juice, and garnish with Reese capers, dill and black pepper.