All Photos © Christine Elise McCarthy 2012
This recipe is a 100% original Delicious-Delightful-Delovely invention. It was not inspired by any other recipe – whether that be something I ate somewhere or something I saw on the Internet. Again – it was born of ingredients I had on hand – like a second homemade tart dough waiting to be baked – and everything else used here – except the dill. I had to go buy fresh dill. This is the result of good ole-fashioned winging it & I recommend you try it. The winging it part. You could use sweet potatoes rather than white, leave out the salmon, use cooked chicken, use broccoli or peas or steamed kale instead of asparagus. There is really no limit to the ways you could vary this. My only recommendation is that you use some things with different colors – to prettify it. This & a nice salad – you are good to go!
Potato, Salmon & Asparagus Tall Tart (Pie) with Fresh Dill
4 medium new potatoes (or red or sweet or russet – whatever) – sliced 1/4 inch thick
8 oz goat cheese
6 oz whole milk
12 dill fronds – stems removed.
zest of 1 lime
6 oz smoked salmon – diced
30 spears asparagus – FRESH
1/2 lb grated cheese (I used leftovers from the tomato tart – a combo of gruyere, smoked gouda & cheddar)
S&P to taste
PREHEAT THE OVEN TO 350 DEGREES
Boil water with a tsp salt & add the sliced potatoes & cook until tender – between 5-10 minutes. Drain & run cool water over them. Set aside.
Wrap the asparagus spears in a wet paper towel & microwave them for a minute or two – until tender but not overcooked. Or steam them traditionally. Set aside.
Roll out your pastry dough & press it into a spring form pan (or a deep dish pie pan). Chill for 30 minutes in the fridge.
In a blender or food processor – blend SIX OUNCES (reserving 2 ounces) of the goat cheese with the milk and the two eggs, lime zest and SIX of the dill fronds (reserving 6). Add s&p to taste. Set aside.
When the dough is chilled – take it from the fridge & layer the bottom with 1/3 the potatoes. Add 1/2 of the asparagus and 1/2 the salmon & pour 1/2 of the milk mixture over this. Layer another 1/3 of the potatoes & the rest of the salmon & asparagus & then add the final 1/3 of the potatoes. Crumble the last 2 oz goat cheese on top of this & then the grated cheese blend. Pour the second 1/2 of the milk mixture over this.
Bake at 350 for 45-60 minutes – or until the cheese begins to turn golden. Remove from over & let rest for 10-15 minutes. Remove the spring form ring (if using) and sprinkle with more fresh dill. Can be eaten warm or at room temperature.