Mushroom & Smoked Salmon Tarts
This recipe came from a "what's in the fridge?" moment, and it's so good. It makes two tarts for brunch or appetizers. —Jacquelyn Benson, South Berwick, Maine
Total TimePrep: 30 min. + chilling Bake: 15 min.
Makes2 tarts (6 servings each)
- 1 package (14.1 ounces) refrigerated pie pastry
- 1 tablespoon olive oil
- 1 medium red onion, thinly sliced
- 1 tablespoon butter
- 4 cups sliced fresh mushrooms (about 10 ounces)
- 2/3 cup smoked salmon or lox
- 1/3 cup crumbled feta cheese
- 8 large eggs, divided use
- 4 teaspoons drained capers, divided
- 1/2 teaspoon salt, divided
- 1/2 teaspoon pepper, divided
- 2 teaspoons snipped fresh dill, optional, divided
- Unroll pastry sheets into two 9-in. fluted tart pans with removable bottoms; trim edges. Refrigerate 30 minutes. Preheat oven to 400°.
- Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 10-15 minutes or until edges are golden brown. Remove foil and weights; bake 2-4 minutes longer or until bottom is golden brown. Cool on a wire rack. Reduce oven setting to 375°.
- In a large skillet, heat oil over medium-high heat. Add onion; cook and stir 5-7 minutes or until tender and lightly browned. Remove from pan. Add butter and mushrooms; cook and stir 6-8 minutes or until mushrooms are tender. Cool slightly.
- Place tart pans on separate baking sheets. Divide onion and mushrooms between crusts; top with salmon and cheese. In a bowl, whisk four eggs, 2 teaspoons capers and 1/4 teaspoon each salt and pepper; if desired, stir in 1 teaspoon dill. Pour over one of the tarts. Repeat with remaining ingredients for second tart.
- Bake 15-20 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.
Editor's Note: Tarts may also be prepared in two 9-in. springform pans or pie plates; bake as directed.
Editor's NoteLet pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.
Nutrition Facts1 piece: 239 calories, 15g fat (6g saturated fat), 136mg cholesterol, 382mg sodium, 18g carbohydrate (2g sugars, 1g fiber), 8g protein.
Originally published as Mushroom and Smoked Salmon Quiche in Taste of Home April/May 2015
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