This savory tart is my number one excuse for picking up a little smoked salmon at the farmers market. I fold it into a crème fraîche custard filling flecked with dill for a simple, versatile midday dish. Since you can enjoy the tart warm or at room temperature, it's also a fine contender for brunch, outdoor picnics or morning potlucks. Whereas many savory tarts and quiches are weighed down with heavy cheeses, this recipe feels light and fluffy in comparison. It's great with a small green salad (I love including some bitter mustard greens), seasonal sliced fruit or a simple cup of soup.
Serves 6 to 8
Morning Notes: If you can't find crème fraîche, it's easy to make your own at home (recipe follows) or substitute sour cream instead.
For the crust
For the filling
For the crust
For the filling
You can bake the crust a day ahead so the next day you simply whisk together the filling, pop the tart in the oven and serve. If going this route, refrigerate the prebaked crust, covered with plastic wrap. You can also bake the entire tart up to 1 day in advance and allow it to cool, then refrigerate it, covered. To serve, reheat in a 300 degree F oven until warmed through, 12 to 15 minutes.
Make your own crème fraîche
Reprinted with permission from Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons, by Megan Gordon, copyright (c) 2013. Published by Ten Speed Press, a division of Random House, Inc.
Photography (c) 2013 by Clare Barboza.
Publisher retains all copyrights and the right to require immediate removal of this excerpt for copyright or other business reasons.
From crunchy granola to meals made with millet to buckwheat crepes, Whole-Grain Mornings, by Megan Gordon, delivers delightful, easy-to-make and seasonal recipes for the most important meal of the day.
Of the 65 recipes and gorgeous, rustic photos included in this book, whole grains are used as an integral part of the dishes. You'll come across grains you know and love, and maybe uncover a few you've always wanted to try but never have, as well as fruit spreads and sauces.
Each chapter begins with a Seasonal Spotlight that is an overview of the fruits and veggies that are ripe for the picking during each season, along with many tips about them. Not only are the seasons covered in this book, but the different types of breakfast experiences are included, too. Think busy workweek breakfasts, or kick-back Sunday morning meals and brunches.
Along with covering the basics like pantry staples, nuts and seeds, and equipment, you'll find in-depth information about whole grains. Megan also includes small sections in the book called Make It Your Own (suggestions for adding your personal touch to the recipes), Morning Notes (helpful info to read before prepping the recipes) and Make Ahead (tips to help you save time).
Whether you read this cookbook for the easy-to-follow recipes or for Megan's personal stories, you'll love flipping through these pages.
Megan Gordon is a writer, recipe developer and culinary educator. She writes regularly for The Kitchn and on her blog A Sweet Spoonful. Her work has appeared in numerous national print magazines, including Better Homes & Gardens and the Edible publications. When not writing about food, Megan teaches cooking classes and operates her artisan granola company, Marge, which is distributed nationally and has been recognized by The Wall Street Journal and Sunset Magazine. Megan lives in Seattle, Washington, with her partner, Sam.
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