5 Filo sheet; thawed
3 tb Butter, unsalted; melted
4 lg Egg yolks
1 tb Dijon mustard; PLUS
1 ts Dijon mustard
3 lg Eggs
1 c Half and half
1 c Whipping cream
6 oz Smoked salmon; chopped
4 Scallion; chopped
1/4 c Dill, fresh; chopped, OR
1 tb Dill, dried
Dill sprigs
Generously butter 9-1/2-inch diameter deep-dish pie plate. Place 1 phyllo
sheet on work surface (cover remaining pieces with plastic wrap, then with
clean damp towel). Brush phyllo sheet with butter and fold in half
lengthwise. Brush folded surface with butter. Cut in half cross- wise.
Place 1 phyllo rectangle, buttered side down, in prepared pie plate,
covering bottom and letting pastry overhang 1 section of edge by 1/2-inch.
Brush top of phyllo in pie plate with butter. Place second phyllo rectangle
in pie plate, covering bottom and letting pastry over- hang another section
of edge by 1/2-inch; brush with butter. Repeat process with remaining 4
phyllo sheets, making certain entire surface of edge is covered to form
crust. Fold overhang under to form crust edge flush with edge of pie
plate. Brush crust edges with butter. (Can be prepared 4 hours ahead. Cover
and refrigerate.)
Preheat oven to 350F. Whisk yolks and mustard in medium bowl to blend.
Beat in eggs, half and half, cream, salmon, onions and chopped dill. Season
to taste with salt and pepper. Pour into prepared crust. Bake until center
is set, about 50 minutes. Transfer to rack. Cool. Garnish with dill sprigs
and serve slightly warm or at room temperature.
NOTE: Purchased phyllo pastry is used here instead of a regular pie crust
for quick and easy assembly. This tart is best when served at room
temperature.
From
Yields
6 Servings
