*  Exported from  MasterCook  *
                     Creamy Smoked Salmon and Dill Tart
 Recipe By     : Bon Appetit Magazine/ April 1991
 Serving Size  : 6    Preparation Time :0:00
 Categories    : What’s For Brunch?
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5                    frozen phyllo pastry sheets -- thawed
    3      tablespoons   unsalted butter -- melted
    4      large         egg yolks
    1      tablespoon    Dijon mustard -- + 1 tsp
    3      large         eggs
    1      cup           half and half
    1      cup           whipping cream
    6      ounces        smoked salmon -- chopped
    4                    green onions -- chopped
      1/4  cup           chopped fresh dill -- or 1 tbsp dried
                          -- dillweed
                         Dill sprigs -- for garnish
 Generously butter a  9 1/2-inch-diameter deep -dish pie plate.
 Place 1 phyllo sheet on work surface. (Cover remaining pieces with plastic wrap,
 then with clean damp towel.) Brush phyllo sheet with butter and fold in half
 lengthwise. Brush folded surface with butter. Cut in half crosswise. 
 Place 1 phyllo rectangle, buttered side down, in prepared pie plate, covering
 bottom and letting pastry overhang 1 section of edge by 1/2 inch.
 Brush top of phyllo in pie plate with butter. Place second phyllo 
 rectangle in pie plate, covering bottom and letting pastry overhang
 another section of edge by 1/2 inch; brush with butter. 
 Repeat process with remaining 4 phyllo sheets, making certain entire 
 surface of edge is covered to form crust.
 Fold overhang under to form crust edge flush with edge of pie plate. 
 Brush crust edges with butter. (Can be prepared 4 hours ahead. 
 Cover and refrigerate.)
 OVEN: 300
 Whisk yolks and mustard in medium bowl to blend.
 Beat in eggs, half and half, cream, salmon, onions and chopped dill.
 Season to taste with salt and pepper. Pour into prepared crust. 
 Bake until center is set, about 50 minutes. Transfer to rack. 
 Cool Garnish with dill sprigs and serve slightly warm or at room temperature.
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 NOTES : Purchased phyllo pastry is used here instead of a regular pie crust for
        quick and easy assembly. This tart is best when served at room