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9 tablespoons unsalted butter at room temperature

1 tablespoon freshly minced herb: chives, dill, parsley

1 large egg, beaten,  minus 1 teaspoon, at room temperature

3 tablespoons tepid water

2 cups flour

1/8 teaspoon sea salt

1 teaspoon unsalted butter at room temperature for tart mold


8 ounces fresh salmon, bones and skin removed

3 large eggs

1 cup cream (half and half or whipping)

1/4 cup fresh herbs, minced (the same used in the crust)

1 cup fresh sorrel, rinsed, stems trimmed off, cut en chiffonade

Sea salt and freshly ground white pepper to taste



Crust: Process the butter  in the work bowl of a food processor with the minced herbs until smooth.  Add the egg, pulse, scrape down the sides  add the water and process until smooth.  Add 2 cups flour, minus 2 tablespoons flour and pulse to form a dough.  If the mixture remains creamy, work in the remaining flour.  The dough should break up into small balls.


Scrape the dough out of the bowl onto a lightly dusted sheet of wax paper.  Lightly dust the top and flatten it out into a disk.  Wrap air-tight and refrigerate at least an hour.


PreBaking Crust:  Thoroughly butter the  spring form  tart mold with butter.

Roll out the chilled pastry between lightly floured sheets of waxed paper.  Make the diameter of the  pastry  1"  larger than the shell.  Pull off the top sheet of wax paper and invert the dough over the mold.  Gently peel off the remaining sheet and carefully lift drop the edges of the dough against the side of the mold with out stretching it.  Trim the dough at the rim and prick it over the bottom.  Chill the lined mold at least 30 minutes.


Preheat the oven to 375 degrees.  Remove the covering from the shell, place it on a bake sheet and bake for 20-30 minutes, until it is lightly browned.  Cool for 10 minutes before filling.



Preheat the oven to 350 degrees.


Thinly slice the salmon and distribute pieces evenly over the surface of the tart shell.  Strew the seafood and sorrel strips over the bottom of the precooked crust.  Beat the eggs together and gradually add in the cream and herbs. Season to taste with salt and pepper.


Spoon half the custard over the seafood.  Sprinkle on the sorrel slices and cover with remaining custard. Place on a bake sheet and place in the oven until the filling is set and lightly browned, about 20 minutes.


Cool on a rack for 5 minutes.  Unmold and serve warm.