As requested, here is the recipe for the salmon tart that I made this past weekend. It won rave reviews, but alas, I didn't get a bite (now do you all see why I stay so thin?!)
A very simple dough that anyone can do! 2 C. All-Purpose Flour 1/3 C. Sugar 1/2 t. Baking Powder 1/4 t. Salt 1 Stick (4 oz.) Cold, unsalted butter, cut into 1/4" cubes 2 Eggs, lightly beaten
Combine flour, sugar, baking powder and salt in food processor until just combined. Add the butter and pulse until it looks like cornmeal. Turn machine on again, add eggs until ball forms. Remove dough and knead it for about 1 minute. Wrap in plastic and chill for 30 minutes or until needed.
The filling: 5 oz. (150 g, 15 cl) Whipping Cream 4 Eggs Lightly whip and salt/pepper to taste. If you do use pepper, I recommend white pepper to maintain the appearances.
Let's go: Pre-heat oven to 350. Roll out your crust to as thin as you can get it and not destroy it. Line with parchment or foil and weight it with beans or pie weights. Bake at 350 for 12-14 minutes or until just slightly brown on the edges. Pour the filling into the crust. Add your favorite ingredients. I used goat cheese with a bit of herbs encrusted on it, lox-style smoked salmon, and fresh dill. Bake about 30 minutes or until the filling just stops jiggling. Please don't over-cook like most people like to do. Stop it once the jiggle stops. Bring to room temp and eat.