Peppered Three-Onion Tart with Smoked Salmon

Ingredients

• 1 tablespoon butter 
• 0.3 cup crème fraîche sour
• 2 large eggs 
• 0.3 cup goat cheese soft
• 0.3 cup spring onion divided thinly sliced
• 1.5 teaspoons pepper black divided
• 1 tablespoon olive oil 
• 1 sheet puff pastry frozen thawed
• 0.3  onion red very thinly sliced
• 4 ounces salmon chopped
• 3 cups onion yellow chopped

Equipment

• frying pan
• baking sheet
• oven
• whisk
• aluminum foil

Directions

1. Melt butter with olive oil in a large skillet over medium-low heat.
2. Add yellow onion, and cook 20 minutes or until golden.
3. Let cool slightly.
4. Whisk together sour cream, goat cheese, eggs, and 3/4 teaspoon pepper. Stir in yellow onion and hot-smoked salmon. (If using coldsmoked salmon, do not add at this time.)
5. Unfold the puff pastry on a parchmentor nonstick foil-lined baking sheet.
6. Roll evenly to remove wrinkles. Fold over edges 1/2 inch, and press lightly to form a raised crust.
7. Sprinkle with remaining 3/4 teaspoon pepper.
8. Spread onion mixture evenly over the pastry, leaving a border of about 1/2 inch. Top with sliced red onion and half of the green onions.
9. Bake at 425 for 20 minutes or until the pastry is golden. (If using cold-smoked salmon, cut into strips, and place on top of tart after baking.)
10. Sprinkle with remaining green onions.
11. Serve warm or at room temperature.
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