Photo by Per Eide and Bengt Wilson
From The Norwegian Kitchen
Combine all pastry ingredients
in a food processor. Gather into a ball, cover with plastic
wrap and chill 1 hour. Preheat the oven to 200 degrees
C (400 degrees F). Roll out the dough to fit a 24 cm (10")
tart pan. Prick with a fork. Cover edges with foil and
bake 10 minutes. Reduce temperature to 160 degrees C (325
degrees F). Saute onion until shiny in the butter. Stir
in salmon, chives, garlic, and basil. Cool. Arrange the
salmon mixture in the pre-baked tart shell. Whisk eggs
with milk and cream, season with pepper and pour in the
tart shell. Bake about 30 minutes, until puffed and golden.
The Norwegian Kitchen is available for purchase,
through the Vesterheim Bookstore.
Vesterheim Museumsbutikk
523 West Water Street
Decorah, IA 52101 www.vesterheim.org
