Aran’s dessert featured in July was so inviting, I couldn’t fight my curiosity to know what type of savory dish she might cook up. I was so so pleased with the result. Having just returned from Dublin, where I had lots of smoked salmon, this dish will definitely be served soon in my home. We’re being spoiled this week, because Aran’s wonderful tart is also accompanied by a great autumn soup of butternut squash and orange cauliflower (I never even knew Orange Cauliflower existed!). Don’t miss Aran’s tabletop picks later today! -Kristina
CLICK HERE for the full recipe after the jump!
About Aran: Originally from the Basque Country, Aran Goyoaga has been living in the US for 10 years, where she works as a freelance pastry chef, food stylist, photographer and writer. She comes from a large family of pastry chefs, but she did not get started in pastry until she left her parents home. She studied business and economics, but left that field to pursue a career in baking and food styling. She is the mother of a 3-year-old boy and is dedicated to her freelancing business.
Why I Chose This Recipe : When fall comes I cook and eat mostly soups and stews and they become part of my daily repertoire. I always like to accompany soups with a slice of cheese on toast or a tartine. It makes a full meal and becomes more exciting.
I recently planted a whole bunch of new herbs and wanted to introduce them in this recipe. I always complain about tart crusts being boring and the addition of herbs adds a lot of flavor. Leeks and salmon together are also one of my favorite combinations and this idea came from a pasta dish I make often with leeks, zucchini, smoked salmon and goat cheese. -Hope you enjoy it!
Leek, Baby Broccoli, Smoked Salmon and Goat Cheese Tart
Herb Pie Crust
(Makes 1 large square tart and 18 2”x2” crackers)
2 ½ cups flour
1 ½ tsp salt
2 tsp fresh thyme
2 tsp fresh rosemary
½ tsp black pepper
8 oz butter, cut into cubes and chilled
½ cup ice water
Place the flour, salt, black pepper, thyme and rosemary in the bowl of a food processor. Pulse it three times to incorporated and aerate all ingredients.
Add the cold butter into the food processor. Pulse it about 8-10 times until crumbly.
Add the ice water all at once while pulsing until dough starts to come together.
Dump the dough onto a work surface and form it into a square that is about 1 inch thick. Do not knead it or overwork it. Wrap it in plastic wrap and chill it for 2 hours.
Roll the dough on a cold surface (preferably marble) to about 1/8” thick. Fill the square mold with the dough. Press sides gently and remove excess dough. Dock the bottom of the tart. Cover it with plastic wrap and it rest in the refrigerator for another hour.
Gather the dough scraps and form them into a ball. Try not to knead it, just press the scraps together. Roll that ball to ¼” thickness and using a cookie cutter, cut squares. These will be the crackers. Transfer the squares to a sheet pan lined with parchment and refrigerate for 30 minutes before baking.
Dock the crackers with a fork, sprinkle them with black pepper and grated parmesan cheese and bake at 375 for about 15 minutes.
Leek, Baby Broccoli, Smoked Salmon and Goat Cheese Filling
2 Tbs olive oil
1 medium leek, washed, quartered and diced
1 head of baby broccoli, washed, stems removed and rough chopped
4 oz smoked salmon, medium diced
1 oz goat cheese, crumbled
1 tsp salt
1 tsp black pepper
2 tsp fresh thyme
3 eggs
1 cup whole milk
½ cup cream
In a medium pan, sauté the leeks in the olive oil until soft. Add the baby broccoli and sauté for 2 minutes. Remove the pan from the heat and let it cool.
In the meantime, whisk the eggs, cream, milk, fresh thyme, salt and black pepper.
Place the tart mold on a baking sheet. Spread the cooled sautéed vegetables over the tart crust. Spread the smoked salmon and goat cheese evenly throughout. Pour the custard on top.
Bake at 425F for 15 minutes, then reduce to 375F and bake for about another 25 minutes until top is golden brown and it has puffed and the bottom of the crust is cooked.
Butternut Squash and Orange Cauliflower Soup
2 Tbs olive oil
1 medium leek, washed, quartered and diced
2 garlic cloves, chopped
2 carrots, medium dice
1 orange cauliflower, chopped
1 small butternut squash, peel and medium diced
1 qt chicken or vegetable stock
2 cups water
2 tsp salt
1 tsp black pepper
toasted pumpkin seeds
purple basil oil, optional
parmesan and herb crackers
In a large stock pot, sauté the leek, garlic and carrots with the olive oil for about 5 minutes. Add the cauliflower and butternut squash and sauté for a couple of minutes. Add the stock, water and salt and pepper and bring to a boil. Reduce heat to medium low, cover and cook for about 25 minutes until tender.
Puree the soup with a blender. Taste and add more salt and pepper if needed.
Serve with a drizzle of purple basil oil, toasted pumpkin seeds and micro greens. Accompany the soup with the parmesan and herb crackers topped with some greens and goat cheese.
