Title: Creamy smoked salmon and dill tart
 Categories: Appetizers, Seafood
      Yield: 6 servings
 
      5    Sheet phyllo - thawed
      3 tb Unsalted butter - melted
      4 lg Egg yolks
      1 tb Dijon mustard - PLUS 1
           -teaspoon
      3 lg Eggs
      1 c  Half and half
      1 c  Whipping cream
      6 oz Smoked salmon - chopped
      4    Green onions - chopped
    1/4 c  Dill - fresh, chopped OR 1
           -T. dried dillweed
           Dill sprigs
 
  Calories     per serving:             Number of Servings:   6 Fat
  grams per serving:              Approx. Cook Time: Cholesterol per
  serving: Marks:
  
  *DIRECTIONS*
  
  Generously butter 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.) Preheat oven to 350F. 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.
  
  NOTE:  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 temperature.
  
  Recipe from Bon Appetit, April, 1991.