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