Mushroom & Smoked Salmon Tarts

Total Time: Prep: 30 min. + chilling Bake: 15 min.´╝îMakes: 2 tarts (6 servings each)

This recipe came from a “what’s in the fridge?” moment, and it’s so good. It makes two tarts for brunch or appetizers. —Jacquelyn Benson, South Berwick, Maine


  • 2 sheets refrigerated pie crust
  • 1 tablespoon olive oil
  • 1 medium red onion, thinly sliced
  • 1 tablespoon butter
  • 4 cups sliced fresh mushrooms (about 10 ounces)
  • 2/3 cup smoked salmon or lox
  • 1/3 cup crumbled feta cheese
  • 8 large eggs, divided use
  • 4 teaspoons drained capers, divided
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 2 teaspoons snipped fresh dill, optional, divided


  1. Unroll crusts into two 9-in. fluted tart pans with removable bottoms; trim edges. Refrigerate 30 minutes. Preheat oven to 400°.
  2. Line unpricked crusts with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 10-15 minutes. Remove foil and weights; bake until bottoms are golden brown, 2-4 minutes longer. Cool on a wire rack. Reduce oven setting to 375°.
  3. In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender and lightly browned, 5-7 minutes. Remove from pan. Add butter and mushrooms; cook and stir until mushrooms are tender, 6-8 minutes. Cool slightly.
  4. Place tart pans on separate baking sheets. Divide onion and mushrooms between crusts; top with salmon and cheese. In a bowl, whisk 4 eggs, 2 teaspoons capers and 1/4 teaspoon each salt and pepper; if desired, stir in 1 teaspoon dill. Pour over 1 of the tarts. Repeat with remaining ingredients for second tart.
  5. Bake until a knife inserted in the center comes out clean, 15-20 minutes. Let stand 5 minutes before cutting.
See also  Confetti Beet Salad


1 piece: 239 calories, 15g fat (6g saturated fat), 136mg cholesterol, 382mg sodium, 18g carbohydrate (2g sugars, 1g fiber), 8g protein.

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