1 1/4 cups all-purpose flour
6 tablespoons unsalted butter, chilled and cut into pieces
1/2 teaspoon sea salt, fine
1 teaspoons Leopard Blend black tea, coarsely ground
2 to 3 tablespoons of ice water
1 tablespoons water
1 cup basil leaves, fresh
1 tablespoon butter, unsalted
1 tablespoon olive oil
1/2 medium onion coarsely chopped
1 garlic clove, minced
1/4 cup asparagus, chopped
2/3 cup mushroom, sliced
1 medium sweet potato cut into 1/4″ dice
1 pinch sea salt or more to taste
1 pinch black pepper, fresh ground or more to taste
3 oz. Dave’s Gourmet Alder Smoked Salmon
2 oz. goat cheese
1 cup half and half
To make the crust:
Add the flour, salt, and tea to the bowl of a food processor and pulse to combine. Add the butter and pulse until the mixture resembles pea-sized pebbles. Add 2 tablespoons of the ice water and pulse just until dough begins to pull together. If too dry, add additional water 1 teaspoon at a time. Avoid overworking, which can toughen the dough. Transfer the dough to a work surface and knead minimall7y, then form into a disk, wrap in plastic, and chill at least 30 minutes or up to 3 days. (You can also freeze the dough, double-wrapped in plastic, then thaw completely before using.)
When ready to bake, preheat the oven to 375°F. Lightly grease a 10″ tart or pie pan.
On a lightly floured surface, roll out the chilled dough into a 1/8″ thick round. Fit into the prepared pan. Trim to a 1″ overhand and fold back in to strengthen the tart sides. (The tart shell may be wrapped in plastic and frozen at this point.) Prick the shell with a fork several times, then line with foil or parchment paper and fill with pastry weights or dried beans. Bake for 15 to 18 minutes, removing the foil and weights midway through. The shell should look dry with the beginnings of color.
Prepare an egg wash by mixing the egg with the water. Remove the crust from the oven, brush the bottom lightly with the egg wash and return to the oven for 2 minutes to set. The crust should be fully dry and slightly shiny. Remove from the oven and set aside.
To make the filling:
Line the pre-baked shell with an even layer of basil leaves, reserving any extras. Set aside. Line a large baking sheet with parchment paper or foil.
In a large saucepan or skilled heat the butter and oil over medium heat. When the butter has melted, add the onion. Cook until it begins to soften, 5 to 10 minutes. Add the garlic. Cook for 1 minute. Add the mushrooms, chopped aspargus and sweet potato and continue to cook for a few minutes. The sweet potato and mushrooms should still be quite firm. Add the smoked salmon and salt and pepper to taste. Remove from the heat and toss in any remaining basil leaves. Stir well and spread the sautéed vegetables over the basil leaves in the tart shell. Crumble the goat cheese over the vegetables.
In a medium bowl, whisk together the eggs and half and half and pour over the vegetables in the tart. Place the tart on the prepared baking sheet and bake until the custard is just set and the edges of the crust are golden, about 25 minutes. If the crust is coloring too quickly, cover the rim with foil and continue to take until the filling is just set. Transfer to a cooling rack. Cool for 10 minutes before slicing. Serve the tart warm or at room temperature.
YIELD: 8 servings
SOURCE: Adapted from recipe in Culinary Tea by Cynthia Gold and Lise Stern, page 115
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