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Smoked Salmon, Arugula and Goat Cheese Tart (Giada De Laurentiis) Recipe

Smoked Salmon, Arugula and Goat Cheese Tart (Giada De Laurentiis) Recipe

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Smoked Salmon, Arugula and Goat Cheese Tart (Giada De Laurentiis)

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Ingredients:

Serving

unsalted butter , for greasing the tart pan
1 cup all-purpose flour
1/2 cup almond flour
1/4 cup packed fresh flat-leaf parsley leaves
1 tbsp fresh thyme leaves
kosher salt and freshly ground black pepper
1 stick unsalted butter, cut into 1/2-inch pieces, chilled
2 tbsp ice water , plus more as needed
3 tbsp olive oil
1 medium leek , pale green and white part only, cleaned and thinly sliced
6 cups baby arugula leaves (6 oz)
2 oz goat cheese, crumbled
3 oz smoked salmon, chopped into 1/2-inch pieces
6 large eggs, at room temperature
kosher salt and freshly ground pepper
special equipment: a 9-inch diameter tart pan with a removable base

Directions:

Position a rack in the center of the oven and preheat the oven to 350 degrees F.
Liberally butter a 9-inch tart pan with a removable base.
For the crust: In a food processor, combine the flours, parsley, thyme and 1/2 teaspoon salt 1/4 teaspoon pepper. Pulse to combine. Add the butter and pulse until the mixture forms a coarse meal. With the motor running, gradually add the ice water and process until the mixture forms a ball. Form the dough into a disc and wrap in plastic wrap. Refrigerate for 20 minutes.
On a lightly floured work surface, roll out the dough into a 10-inch round. Place the dough in the prepared pan and trim any excess dough from the top of the pan. Using a fork, prick the dough all over and bake for 12 minutes. Let the crust cool for 15 minutes.
For the filling: In a medium skillet, heat the olive oil over medium-high heat. Add the leeks and cook, stirring frequently, until softened, about 3 minutes. Add the arugula and cook until wilted, about 2 minutes. Spoon the leek mixture over the crust. Sprinkle the goat cheese and smoked salmon on top.
In a medium bowl, whisk together the eggs, 1 teaspoon salt and 1/2 teaspoon pepper until frothy. Pour the egg mixture over the filling. Place the tart pan on a baking sheet and bake until the filling has set and the cheese begins to brown, 35 to 40 minutes. Cool for 30 minutes, then remove the sides and base of the tart pan.
Cut the tart into wedges. Serve warm or chilled.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	676.47 Kcal (2832 kJ)
Calories from fat	464.41 Kcal
		% Daily Value*
Total Fat	51.6g	79%
Cholesterol	359.66mg	120%
Sodium	345.99mg	14%
Potassium	357.04mg	8%
Total Carbs	31.39g	10%
Sugars	2.29g	9%
Dietary Fiber	3.03g	12%
Protein	24.68g	49%
Vitamin C	8.3mg	14%
Vitamin A	0.3mg	9%
Iron	3.5mg	20%
Calcium	273.5mg	27%

Amount Per 100 g
Calories	250.26 Kcal (1048 kJ)
Calories from fat	171.8 Kcal
		% Daily Value*
Total Fat	19.09g	79%
Cholesterol	133.05mg	120%
Sodium	128mg	14%
Potassium	132.08mg	8%
Total Carbs	11.61g	10%
Sugars	0.85g	9%
Dietary Fiber	1.12g	12%
Protein	9.13g	49%
Vitamin C	3.1mg	14%
Vitamin A	0.1mg	9%
Iron	1.3mg	20%
Calcium	101.2mg	27%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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