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What worked: This tart is like a bagel and lox transformed into the ultimate fancy brunch dish—salty, sweet, buttery, and tangy, with a wonderfully nutty crust.
What didn't: Unless you're using a non-stick tart pan, you'll want to line the bottom with parchment paper. This crust is sticky.
Suggested tweaks: If you can't find crème fraîche, you can substitute full-fat sour cream. If you can't find millet, you could perhaps use uncooked quinoa instead, or skip it altogether. You'll miss that extra crunch, but the crust will still come together without it.
Ingredients
Crust
1/2 cup / 65 g fine-ground cornmeal
3/4 cup / 90 g white whole wheat flour or standard whole wheat flour
3/4 teaspoon kosher salt
6 tablespoons / 85 g cold unsalted butter, cut into 1/4-inch cubes, plus more for greasing the pan
3 to 4 tablespoons ice water
1/4 cup / 45 g millet
Filling
1 tablespoon extra-virgin olive oil
1/2 cup / 50 g minced shallots (about 3 medium shallots)
2 cloves garlic, minced
1 cup / 240 ml whole milk
1/4 cup / 60 ml crème fraîche
3 large eggs, beaten
3 tablespoons capers, drained
2 tablespoons chopped fresh dill
1 teaspoon kosher salt
Pinch of freshly ground black pepper
4 ounces / 115 g smoked salmon, cut into small pieces
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1st Keep
 aakozlowski
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