Smoked salmon crème fraîche tart with a cornmeal millet crust from Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons (page 63) by Megan Gordon

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • allison_rkchjv on April 02, 2026

    Pretty good. I don’t know where one finds millet; I omitted it after checking three grocery stores. She is not joking when she tells you to grease the tart pan. My crust stuck like crazy and had to be surgically extracted from the pan.

  • Kitchengeek on August 25, 2017

    The dough was wet after 2 Tbs water -- but it turned out I had not included all the flour! /// Crust is very thin (probably also because I had not included all the flour), but manageable. /// Should mix the creme fraiche (I ended up using sour cream) with a small volume of milk first, then add it to the larger volume. /// Should probably beat the eggs more than I did. //// Sprinkle the capers on after the custard, as they all sank to the bottom. /// It needed to bake at least 45 minutes. /// It is a bit salty, and doesn't have a lot of flavor other than that *but* I only had a tiny bit of dill. Would probably be better with the proper amount of dill. /// Made the night before to reheat the next day, and it wasn't very good half-reheated. However, the following day we ate it cold and that was pretty good.

  • Rutabaga on August 08, 2014

    By making the crust the night before, I was easily able to bake this for a weekday breakfast the next morning by mixing the filling and putting it in the oven first thing. My three-year-old's reaction was "Wow! Can we eat it all?" We didn't manage that at breakfast, but the leftovers will be a good quick supper tonight. The filling is nice and light tasting, with bursts of flavor from the smoked salmon, and the crust is nutty and tender.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

  • Serious Eats

    ...like a bagel and lox transformed into the ultimate fancy brunch dish—salty, sweet, buttery, and tangy, with a wonderfully nutty crust. ..line the bottom with parchment paper. This crust is sticky.

    Full review
You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.