Tart Crust
- 1 cup flour
- 3/4 stick butter
- 1/2 tsp salt
- 1 tsp baking powder
- 1 egg
Dressing
- 1- 5oz single serve of greek yogurt
- 1 tsp parsley
- 1/2 tsp chives
- 1/2 tsp dried onion
- 1/2 tsp garlic powder
- 1/4 tsp pepper
Toppings
- Lox
- Carrots
- Cucumber
- Red Onion
- Broccoli
- Radish
Prepare Tart
- Combine dry ingredients into food processor*, pulse to combine
- Cut butter into small pieces, add to flour mixture
- Pulse until butter is in tiny pieces
- Add egg
- Pulse in 1 second intervals until dough becomes a ball
- Roll out dough between 2 pieces of wax paper, large enough to fit 9″ tart pan
- Prick dough with a fork at 1″ intervals
- Line with aluminum foil, add beans for weight
- Refrigerate tart until oven heats to 350 degrees.
- Bake 10 minutes
- Remove foil and beans
- Bake for another 10-15 minutes
- Allow to cool completely
- Combine Greek Yogurt with Spices
- Line the tart with dressing
- Top with sliced cucumber, radish, finely chopped broccoli, julienne carrots, diced red onion, and lox
- Serve immediately
* Without a food processor, whisk dry ingredients. Pinch the butter into the flour until it’s flaky. Mix in egg. In a circular motion while turning the bowl, use a spatula to turn the dough onto itself to mix, until it’s smooth.
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