Ingredients
crust: 1/2 C cornmeal
3/4 C whole wheat flour
3/4 tsp kosher salt
6 T cold butter cut into 1/4" cubes
3-4 T ice water
1/4 C millet
Filing:
1/2 C minced shallots
2 cloves garlic minced
1 C milk
1/4 C crème fraîche
3 eggs beaten
3 T capors drained
2 T dill
1 tsp kosher salt
pinch black pepper
4 oz lox, cut up into small pieces
Preparation
oven 375 pulse cornmeal, flour, salt. add butter and pulse add ice water in 1 T at a time, tip dough looks eel, clumpy sand. squeeze to test. turn into bowl add millet,, press dough into tart pan, refrigerate at > 1 hr +
sauté shallots in olive oil, add garlic. remove from heat. in a bowl, mix mill, créme fraîche, eggs, capers, dill, s/p. whisk spoon shallots in even layer, arrange salmon on top, then pour in liquid. bake at 375 tip top is golden, about 535-40 mins. viola serve warm
