I’m loving this little cookbook I found a few months ago, “The Gluten-Free Almond Flour Cookbook“. All the recipes use almond flour, and are gluten-free. My husband prepared the Smoked Salmon Tart with a Herb Tart Crust, and I paired it with an original salad of with new potatoes, caraway, dill, and soft boiled eggs. Here’s a quick recipe for preparing the salad: boil the potatoes and soft boiled eggs. Whisk 2 tbsp olive oil with 1/2 tbsp balsamic vinegar, 1/2 tbsp Dijon mustard, and 1 tsp dried dill to make the dressing. Toss greens and chopped tomatoes with the dressing, and add a few potatoes and one egg to each plate. Enjoy!
Smoked Salmon Tart
Ingredients
Herb Tart Crust
- 1 1/2 cups almond flour
- 1/2 tsp Kosher salt
- 1 tbsp green onion minced
- 1/4 cup oil refined coconut, olive, or avocado
- 1 tbsp water
Smoked Salmon Tart
- 2 tbsp oil
- 2 cups green onion thinly sliced
- 2 oz smoked salmon coarsely chopped
- 1 tbsp finely chopped fresh dill
- 1/2 tsp Kosher salt
- 4 large eggs whisked
Instructions
Herb Tart Crust
- Preheat oven to 350 degrees F.
- Combine the almond flour, salt, and scallions in a large bowl.
- Whisk the oil and water together in a mixing cup, and add to the flour mixture. Mix until thoroughly combined.
- Press the dough into a 9 inch pie pan.
- Bake for 15 to 20 minutes until golden brown. Remove from the oven and let cool completely before filling.
Smoked Salmon Tart
- Keep the oven heated to 350 degrees F.
- Heat the oil in a large skillet over medium heat and saute the green onions until they're lightly browned, about 10 minutes.
- Combine the green onions, smoked salmon, dill, salt, and eggs in a large bowl, and pour the mixture into the crust.
- Bake for 25 to 30 minutes, until the edges are browned and the eggs are cooked through. Let the tart cool in the pan for 30 minutes before serving.
- Enjoy with dollops of vegan creme cheese or sour creme!