1 cup All-Purpose Flour
1 tsp Dried Dill Weed
3/4 tsp Kosher Salt
1/2 tsp Black Pepper, coarsely ground
1 stick Unsalted Butter, cold, cut into 1/2-inch cubes
8 oz Asparagus, cut into 2-inch pieces
2 tsp Extra Virgin Olive Oil
Black Pepper, freshly ground
1 tbsp Dijon Mustard
4 oz Smoked Salmon, thinly sliced, divided
1 cup Heavy Cream
2 Large Eggs
- Preheat the oven to 375°F. Lightly coat a 9.5-inch loose base tart pan with no-stick cooking spray (if the pan is nonstick, do not use cooking spray).
- To make the pastry: In a food processor, combine the flour, dill, salt, and pepper. Process briefly to mix. Add the butter and process, pulsing the machine on and off, until the mixture forms coarse crumbs and begins to hold together. Turn the dough onto a work surface and knead a few times until smooth. Using your fingertips, press the dough evenly around the sides and over the bottom of the prepared tart pan. (If the dough becomes soft, freeze for a few minutes until firm.) Place the pan on a baking sheet and bake until golden at the edges, 20 to 22 minutes. Do not turn off the oven. Transfer the baking sheet to a wire rack to let the pastry shell cool.
- In a large pan or another baking sheet, toss the asparagus with the oil and season lightly with salt and pepper. Bake just until the asparagus turns bright green, about 5 minutes. Set aside to cool to room temperature. Reduce the oven temperature to 325°F.
- Brush the bottom of the pastry shell with the mustard and top with an even layer of asparagus.
- Chop enough of the smoked salmon to equal 1/4 cup, and scatter over the asparagus. Reserve the remaining sliced salmon for serving.