Alsace Herbes Smoked Salmon and Cream Cheese Tarte

Name: Alsace Herbes Smoked Salmon and Cream Cheese Tarte
Cuisine: Israeli
Ingredients: 125 g (4 oz) plain brown flour; 125 g (4 oz) plain white flour; 2 teaspoons icing sugar; 1 teaspoon dried herbes de Provence; 1 rounded tablespoon chopped parsley; 1 teaspoon mustard powder; 300 g (10 oz) butter or margarine, chilled and cut in 2.5 cm (1 in) cubed; 300 g (10 oz) butter or margarine, chilled and cut in 2.5 cm (1 in) cubed; 1 large egg, beaten with 1 teaspoon wine or cider vinegar and 1 tablespoon cold water; 1 large egg, beaten with 1 teaspoon wine or cider vinegar and 1 tablespoon cold water; 1 large egg, beaten with 1 teaspoon wine or cider vinegar and 1 tablespoon cold water; 350 g (12 oz) cream cheese; 1 tablespoon cornflour; 4 large egg yolks plus 1 whole large egg; 4 large egg yolks plus 1 whole large egg; 225 ml (8 fl oz) double cream; 1 teaspoon lemon zest; ½ teaspoon sea salt; 15 grinds black pepper; 225 g (8 oz) best smoked salmon, cut in 5 cm (2 in) squares; 225 g (8 oz) best smoked salmon, cut in 5 cm (2 in) squares; 225 ml (8 fl oz) reduced-fat soured cream; 8 small fronds fresh dill

Preparation info

Makes
8
servings

Difficulty
Easy

Appears in

Mother and Daughter Jewish Cooking

By Evelyn Rose and Judi Rose

Published 2000

About

This is an updated version of the classic quiche au fromage blanc of Alsace—a superb savoury cheesecake, topped just before serving with the finest-quality smoked salmon.

Ingredients

For the pastry

125 g (4 oz) plain brown flour
125 g (4

Asia
Israel
Starter
Fish course
Pescatarian

Method

To make the pastry, put the dry ingredients, herbs and the well-chilled fat into the bowl of the food processor. Mix the egg, vinegar and water, then turn on the machine and pour down the feed tube, pulsing only until the mixture looks like a very moist crumble. Tip it into a bowl and gather together into a dough.

Turn the pastry on to a board or work surface sprinkled with a ver