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- 2 cups/310 grams all-purpose flour
- ½ teaspoon baking powder
- Kosher salt
- 4 ounces/1 stick/120 grams unsalted butter, cold and cut in half-inch chunks
- 2 egg yolks, beaten with enough ice water to make 1/2 cup
- 8 ounces/1 cup/240 milliliters crème fraîche
- 3 tablespoons freshly grated horseradish, or more to taste
- 1 teaspoon Dijon mustard
- Zest of 1 lemon
- Coarsely ground black pepper
- 1 small sweet onion, very thinly sliced
- 1 teaspoon organic extra virgin olive oil
- ¼ pound/4 ounces/125 grams sliced smoked salmon
- 2 ounces/60 grams wild salmon caviar (optional)
- 1 tablespoon snipped chives
- 1 teaspoon roughly chopped tarragon, or torn leaves
Make the Pastry
- Put flour, baking powder and 1/2 teaspoon salt in the bowl of a food processor. Pulse briefly, then add butter all at once and whir until mixture resembles wet sand.
- Add egg and continue just until dough comes together. (Alternatively, cut butter into dry ingredients in a mixing bowl and mix by hand.)
- Knead dough lightly on counter-top, then divide into four pieces and form each into a ball. Wrap with plastic film and flatten to 1-inch-thick disks. Refrigerate for at least 1 hour.
- Mix together crème fraîche, horseradish, mustard and lemon zest. Season generously with salt and pepper, then keep cool. (If cream firms upon standing, beat with a fork.)
- Heat oven to 400 degrees. Put onion in a small bowl and season with salt and pepper. Add olive oil and mix to coat. Roll out each piece of dough to an 8-inch-diameter circle. Place the pastry disks on parchment-lined baking sheets. Sprinkle onion slices over each round.
- Bake tart rounds for 6 to 7 minutes, until pastry is lightly browned and puffed, and onions are starting to brown. (Turn pans halfway through for even browning.) Let cool for a minute or two.
- Put pastry on a cutting board. Cut into 6 or 8 wedges.
- Spoon some horseradish cream onto each wedge. Tear salmon slices into wide ribbons and lay them over the cream. (Use 1 ounce salmon per tart.)
- Top each wedge with a tiny spoonful of roe, if using, and sprinkle with chives and tarragon. Serve directly from the board.