Oh, hi. I’ve made brunch plans for you this weekend.
And they are allllllllllllllllllllllllllllllll about this tart.
Let’s be real – if it were up to me, I would eat brunch every day!!! Some might argue that might make it less special and I’d get bored of it, blah blah blah. Impossible!!! There are definitely enough brunch options to keep me occupied for all 365 days of the year x MANY YEARS. Unfortunately there’s this pesky thing called work that stands in my way of my brunch-all-day dreams. My solution – put all of my favorite brunch things in one tart!!!!
And here we are.
I actually can’t take credit for this – it’s from the mastermind of the one and only Dorie Greenspan, so clearly it’s a genius recipe.
Dorie basically combines everything that is great about a classic NYC brunch in one tart!! There’s smoked salmon, red onion, capers, chives (or dill), and chunks of cream cheese all baked with a rich eggy custard into a flaky buttery crust.
Yup. The gang’s all here.
Serve with a side of everything bagel, and you’re basically set for brunch for life.
- 1¼ cups flour
- 1 tsp sugar
- ½ tsp salt
- 6 tbsp cold unsalted butter, cut into chunks
- 1 large egg
- 1 tsp ice water
- 1½ oz cream cheese, cut into small chunks
- 3 oz smoked salmon, chopped
- ¼ cup thinly sliced red onion
- 3 tbsp capers, drained
- 1 tbsp chopped chives or dill
- ¾ cup heavy cream
- 2 large eggs
- ½ tsp salt
- ¼ tsp black pepper
- 12-15 cherry tomatoes, halved
- Combine the flour, sugar, and salt in the bowl of a food processor. Pulse to combine. Add in the butter and pulse again until the butter is blitzed apart with the largest pieces being the size of peas. Mix the egg and water together in a small bowl and add to the food processor in three additions, pulsing after each. Continue to pulse until the mixture starts to come together.
- Remove the dough from the food processor bowl and pat it into a disc. Roll it out between sheets of parchment paper into a circle that's 11 inches in diameter. Line a 9-inch tart pan with the dough. Freeze for 1 hour.
- When ready to parbake, prick all over with a fork. Heat oven to 400F. Grease the shiny side of a sheet of aluminum foil and fit it tightly against the crust. Fill it with dried beans.
- Bake for 25 minutes, then remove the foil and pie weights.
- Heat oven to 350F.
- Place the parbaked tart shell on parchment-lined baking sheet. Drop the cream cheese chunks over the bottom of the pie crust. Top with the salmon, onion, capers, and herbs.
- Whisk together the heavy cream and eggs with the salt and the pepper until smooth. Pour into the crust over the other ingredients. Top with the tomatoes.
- Bake for 40-45 minutes, or until it is set and cooked through. Allow to rest for at least 15 minutes before serving.