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This recipe, from Walter Koneman of Bloomfield, New Jersey, earned that baker a trip to Vermont in our 1991 WinterBake competition. The tart, which captured first place in the pies and pastry division, is delicious as well as attractive, and makes a wonderful hors d'oeuvre.
Step-by-step photos illustrating how to make this recipe are available at Flourish, our King Arthur blog.
1 1/2 cups (6 3/8 ounces) King Arthur Unbleached All-Purpose Flour
10 tablespoons (5 ounces) unsalted butter, chilled and cut into chunks
1 1/2 ounces (half of a small package) cream cheese, cut into chunks
1/2 teaspoon salt
1/2 teaspoon dried dill
1 1/2 tablespoons vinegar
Two 8-ounce packages cream cheese, cut into small chunks
2 tablespoons (1 ounce) plain yogurt or sour cream (low-fat is fine)
1 scallion, white part only, chopped
pinch of white pepper
1/4 teaspoon celery salt
3/4 teaspoon dried dill
2 ounces smoked salmon, chopped
cucumber and radishes
1 hard-boiled egg, whites and yolks grated separately
Crust: Place all of the ingredients for the crust, except the vinegar, into the work bowl of a food processor equipped with the steel blade, and pulse 3 or 4 times, until the mixture has the consistency of coarse meal. Slowly, with the machine running, add the vinegar. As soon as the mixture forms a ball, stop the machine and remove the dough. Press it into a 9-inch quiche or tart pan with removable bottom, and refrigerate for at least 30 minutes.
Prick the bottom and sides of the chilled dough all over with a fork or docker. Line the pan with foil or waxed paper, fill with pie weights, rice or dried beans (or use another, perforated pie pan), and bake for 12 minutes. Remove the crust from the oven, remove the weights and foil, return it to the oven, and bake for an additional 10 to 14 minutes, or until it's lightly browned. Remove and cool completely on a wire rack.
Filling: Place all of the filling ingredients into the work bowl of a food processor (or into a blender), and process until smooth and creamy.
Assembly: Spoon the filling into the baked crust. Slice the cucumberand radishes (using the food processor's 1mm blade, if possible), and alternate the slices around the edge of the tart. Place the egg whites on the center of the tart, then the yolks on top. Decorate with more radish slices, as shown. Refrigerate until set. This can be made a day or two in advance. Yield: 1 tart, about 12 to 16 servings.
This recipe reprinted from The Baking Sheet Newsletter, Vol. III, No. 2, December 1991 issue.