Roasted Broccoli, Goat Cheese, Smoked Salmon and Dill Savory Tart

Follow up recipe #2  from my Food Costing PAII webinar

-Makes 3 quiche/tarts

Filling  Base:
1 qt Heavy Cream
9 egg yolks
3 whole eggs
2 Tb. Fresh Dill chopped
-whisk together with
fresh ground pepper and 2 tea kosher salt

Filling Content:

  • 12 oz. + (6 oz. reserved for garnish) Smoked Salmon, slice the slices in 1 inch strips (recommend either home smoked salmon or Ducktrap Farms, inexpensive smoked salmon loses more flavor when cooked. This is also a good recipe to use with hot smoked salmon or smoked trout or mackerel.
  • 18 oz. Goat Cheese (other cheeses can be substituted, cheddar, blue cheese etc., particularly good with smoked gouda)
  • 2 lbs. broccoli florets

Roast broccoli at 400 degrees, toss with pure olive and roast for 20-25 minutes  or until the edges turn dark, if the edges start to get crispy remove immediately. Crispy over roasted broccoli is a little bitter

Let cool and distribute evenly in par baked pie shells, crumble goat cheese evenly over the broccoli, pour egg filling over the top of the vegetable and cheese (make sure to whisk filling first as the dill has a tendency to settle)

Bake at 325 for approx an hour or until a knife comes out clean an inch in from the edge and the middle is firm but not solid.

Let cool on a wire rack.  Tart stores well up to 5 days in the refrigerator and can be portioned or left whole and frozen. If freezing wrap as air tight as possible as it can pick up freezer oders. Keeps well frozen up to 3 months.

3 Pre-made quiche shells parbaked
or homemade:


Pie Crust (Pâte Brisée)

  • 5 cups all-purpose flour, plus extra for rolling out the crusts
  • 1 lb. unsalted butter, very-cold, cut into very small cubes
  • 1 teaspoon kosher salt
  • 6 to 8 Tbsp ice water
  • 1 tea dried dill
  • 1 tea dried thyme
  • 1 tea dried basil

In a food processor, pulse the flour, dried herbs, salt and butter until small pebbles/crumbs form.
The next step can be done by hand or by mixer with a paddle attachment. Add the water and knead dough until cohesive, do not over mix! Refrigerate until ready to roll out and then parbake  and cool before adding the savory tart mixture.

For those who need a bit more information about mixing a good dough, a good explanation can be found here:

Garnish with smoked salmon, fresh dill and Creme Fraishe or Honey Dill sour cream (1 cup sour cream + 1 tea honey + 1 tea fresh chopped dill, S+P to taste)



About Chef Forfeng

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4 Responses to Roasted Broccoli, Goat Cheese, Smoked Salmon and Dill Savory Tart

  1. Chloe Tuttle says:

    I feel like an idiot, but when do you put in the salmon? and do you have to cook it any prior to making the quiche?

    • Chef Forfeng says:

      Hi Chloe, salmon and cheese goes into the parbaked crust and then the egg mix is poured over the top. I don’t recommend cooking the smoked salmon beforehand as it tends to loose alot of flavor and double cooking (so to speak) it would probably kill it 😦

  2. Ruth says:

    Heather, thank you for the webinar on breakfast costing! Very good ideas and tips! Also, thank you for sharing the recipes! Quick question on the salmon tart. Do I assume these quantities would be for a 9″ tart pan?

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