{"id":59602,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/mushroom-smoked-salmon-tarts\/"},"modified":"2022-03-29T11:53:30","modified_gmt":"2022-03-29T16:53:30","slug":"mushroom-smoked-salmon-tarts","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/mushroom-smoked-salmon-tarts\/","title":{"rendered":"Mushroom &#038; Smoked Salmon Tarts"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"<p>This recipe came from a &#8220;what&#8217;s in the fridge?&#8221; moment, and it&#8217;s so good. 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Smoked Salmon Tarts","datePublished":"2018-01-01","dateModified":"2022-03-29","prepTime":"PT30M","cookTime":"PT15M","totalTime":"PT45M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2017\/09\/exps66693_TH153341B11_20_4b.jpg","height":1200,"width":1200},"recipeCategory":["Breakfast","Brunch"],"description":"This recipe came from a \"what's in the fridge?\" moment, and it's so good. It makes two tarts for brunch or appetizers. &mdash;Jacquelyn Benson, South Berwick, Maine ","recipeIngredient":["2 sheets refrigerated pie crust","1 tablespoon olive oil","1 medium red onion, thinly sliced","1 tablespoon butter","4 cups sliced fresh mushrooms (about 10 ounces)","2\/3 cup smoked salmon or lox","1\/3 cup crumbled feta cheese","8 large eggs, divided use","4 teaspoons drained capers, divided","1\/2 teaspoon salt, divided","1\/2 teaspoon pepper, divided","2 teaspoons snipped fresh dill, optional, divided"],"recipeInstructions":[{"@type":"HowToStep","text":"Unroll crusts into two 9-in. fluted tart pans with removable bottoms; trim edges. Refrigerate 30 minutes. Preheat oven to 400&deg;."},{"@type":"HowToStep","text":"Line unpricked crusts with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 10-15 minutes. Remove foil and weights; bake until bottoms are golden brown, 2-4 minutes longer. Cool on a wire rack. Reduce oven setting to 375&deg;."},{"@type":"HowToStep","text":"In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender and lightly browned, 5-7 minutes. Remove from pan. Add butter and mushrooms; cook and stir until mushrooms are tender, 6-8 minutes. Cool slightly."},{"@type":"HowToStep","text":"Place tart pans on separate baking sheets. Divide onion and mushrooms between crusts; top with salmon and cheese. In a bowl, whisk 4 eggs, 2 teaspoons capers and 1\/4 teaspoon each salt and pepper; if desired, stir in 1 teaspoon dill. Pour over 1 of the tarts. Repeat with remaining ingredients for second tart."},{"@type":"HowToStep","text":"Bake until a knife inserted in the center comes out clean, 15-20 minutes. Let stand 5 minutes before cutting."}],"recipeYield":"2 tarts (6 servings each)","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 239 calories","fatContent":"15g fat (6g saturated fat)","cholesterolContent":"136mg cholesterol","sodiumContent":"382mg sodium","carbohydrateContent":"18g carbohydrate (2g sugars","fiberContent":"1g fiber)","proteinContent":"8g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":5,"reviewCount":3,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-03-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"sgronholz"},"reviewBody":"Yum! I cut the recipe in half for the two of us and used Colby jack cheese instead of feta, because that's what I had on hand. We thought the tart was delicious and I can't wait to make it again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-04-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"EllenGierthy"},"reviewBody":"OMG- So good!!! I made this for a brunch and it was my favorite dish. I used a ceramic tart dish and it worked well. The dish has an irresistable smokey, salty, and rich taste. It is total comfort food. If you like salmon and feta, this is a must try!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-03-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"LindzyPalmer"},"reviewBody":"Truly fantastic! Lots of bursting flavors!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"66693","romance_copy_dek":"This recipe came from a \"what's in the fridge?\" moment, and it's so good. 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