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Smoked Salmon Tart

Ingredients

• Yield: 8 to 12 servings
• 1large fennel bulb (or 2 small ones)
• 1 to 2lemons
• 2teaspoons extra-virgin olive oil
• ¾teaspoon kosher salt
• ¼teaspoons freshly ground black pepper, more as needed
• 1cup mascarpone
• 2tablespoons chopped fresh chives, finely chopped
• 2tablespoons chopped fresh dill, plus more sprigs for garnish
• 1large egg, lightly beaten
• All-purpose flour, for dusting the work surface
• 1sheet puff pastry, thawed if frozen (about 14 ounces)
• 4ounces thinly sliced smoked salmon
• 2tablespoons capers, drained and chopped
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• Ingredient Substitution Guide
• Nutritional Information
• PREPARATION
• Step 1
• Trim the fennel. Halve the fennel top to bottom, then use a paring knife to cut out the thick core in the center. Remove the tough outer layer. Using a mandoline or sharp knife, slice the fennel horizontally as thinly as possible. You should have about 3 to 3½ cups.
• Step 2
• Grate 1½ teaspoon zest from the lemon, then squeeze out 1½ tablespoons lemon juice, keeping zest and juice separate.
• Step 3
• In a mixing bowl, toss together fennel slices, lemon juice, olive oil, ¼ teaspoon salt and a pinch of black pepper. Let sit for 20 minutes to soften fennel.
• Step 4
• Meanwhile, heat oven to 425 degrees, and line a baking sheet with parchment paper.
• Step 5
• In another medium mixing bowl, use a rubber spatula to mix together the mascarpone, herbs, egg, lemon zest, remaining ½ teaspoon salt and ¼ teaspoon pepper until well combined.
• Step 6
• On a lightly floured surface, roll the puff pastry out to form a 13-by-11-inch rectangle, about ⅛-inch thick. Transfer the dough to the prepared baking sheet. With a sharp knife, lightly score a ½-inch border around the edges of the puff pastry.
• Step 7
• Spread mascarpone mixture evenly inside the scored border. Drain the excess liquid from the fennel and arrange the slices in an even layer on top of the mascarpone.
• Step 8
• Bake until the pastry is puffed and golden, 22 to 28 minutes. Let tart cool on its baking sheet on a rack for at least 15 minutes before serving (or up to 4 hours).
• Step 9
• To serve, cut tart into pieces. Drape each with a slice of smoked salmon, sprinkle with a little lemon juice, and garnish with capers, dill and black pepper.

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