Smoked Salmon Tart with New Potato, Egg, and Dill Salad

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!

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Smoked Salmon Tart

The green onion tart crust is crispy and holds together well with souffle consistency of the smoked salmon filling. It's a fun gluten-free option if you're craving a bagel with lox and cream cheese – we spread a little vegan creme cheese on our slices. Enjoy!

Prep Time15 mins

Cook Time50 mins

Course: Breakfast, Brunch, Main Course

Cuisine: American

Keyword: coconut sugar, dairy-free, dill, gluten-free, salmon, wheat-free

Servings: 8

Calories: 85kcal

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!