Serves 6

Instructions

1. Butter a 10 x 1 inch tart pan with a removable bottom.
2.  Preheat the oven to 375° F.
3.  Add the flour, salt, chives and thyme to a medium mixing bowl. Using a pastry blender or your finger tips, work the butter into the dry ingredients.
4.  Add the ice water slowly and stir with a fork until the dough starts to come together and look like wet sand. Test to see if it’s done by gently squeezing a small piece between your fingers: you’re looking for it to hold together and not crumble away. If it seems too crumbly still, add more water, 1 teaspoon at a time.
5.  Turn the dough out onto a well-floured surface. Roll out into a 12-inch circle and fit gently into the pan. Trim away any excess.
6.  Place pan on a small baking sheet. Using a fork, poke a few holes in the bottom and bake until golden brown, 30 minutes. Set aside while you prepare the filling.
7.  In a small sauté pan over medium heat, warm the olive oil until shimmering and sauté the sliced leek until soft, about 5 minutes. Add the garlic and sauté for additional 1 minute. Remove from heat and set aside.
8. In a medium bowl, whisk together the milk, sour cream, eggs, capers, dill, salt and pepper.
9. Spoon the leek and garlic mixture on top of the crust and lay the pieces of salmon across the top evenly. Then pour the egg mixture on top.
10. Bake for 30-35 minutes or until the filling is set. Let cool for 15-20 minutes before slicing. Serve warm or at room temperature.