Remarkable and exciting things are happening to us on a daily basis.
You know, stuff like subtle changes in poopey diapers, slightly different tones in Lasse’s babble, and volcanic ash from the recent eruption in Iceland coating our car. Really, it happened. But something even bigger- even more remarkable and more exciting is happening this coming week. Lasse’s getting a visit from one of his American aunties, Auntie Britta. She’s not technically a blood auntie, but seeing as how she taught me how to blow a bubble and most likely to tie my shoes too, she’s really just as good as blood.

Auntie Britta’s a bit of a world traveler. Not the “lived in Norway for a year or two” kind of world traveler, though. No, the legitimate kind. Over the past 10 years, Auntie Britta’s lived in: Portugal, Costa Rica, on a boat up and down The Baja Peninsula, India, Romania, Chile, London, Bolivia, small town Wisconsin, The Hamptons, and most recently, Liberia. Yes, Africa. Not only is Auntie Britta a world traveler, she’s a do-gooder in the best sense of the word. She lives to help others and to make the lives of people often times forgotten by the rest of us, a little bit more comfortable. Lasse’s lucky to have an auntie like Britta. He’s lucky to have a friend for life.
Seeing how today is the day that Auntie Britta is coming to Førde direct from West Africa, it’s our mission to feed her well. Since her diet over the past half year has consisted of rice, chili, and tuber leaves, we’re planning to pump her full of all those foods she’s been without- and then some. Big juicy hamburgers, clean Norwegian seafood, and lots and lots of fresh fruits and vegetables. Oh, and tarts!

sauteed leeks

local smoked salmon and chives from my garden

and fresh goat cheese. or at least a goat...

Auntie Britta’s been roughing it in hot, humid, electricity-free West Africa and she deserves something great when she arrives. Something great, but also baby-friendly, meaning time-friendly. That’s where the puff pastry comes into play. Get yourself some frozen puff pastry from the freezer section, roll it out thin, add some good quality smoked salmon and goat cheese, a little cream, a couple of eggs, and some fresh chives from the garden, and you’ve got yourself one simple, yet elegant tart. Mamma- approved, Lasse-approved, and hopefully Auntie- approved too.

voila!

Smoked Salmon Tart with Goat Cheese and Leek

Røyklakstarte med Fersk Geitost og Purre

Adapted from a recipe on epicurious.com
*Makes 8-10 brunch-sized servings
1 (250 g) sheet frozen puff pastry (half of 17.3-ounce package), thawed

1 tablespoon olive oil

1 leek (white and pale green parts only), halved, thinly sliced crosswise

1 cup (240 ml) whipping cream (you could use half-and-half or whole milk)

6-ounces (170 g) soft fresh goat cheese, room temperature

4 ounces (115 g) cream cheese, room temperature

1 tablespoon fresh lemon juice

2 teaspoons chopped fresh chive (and a little fresh or dried dill, if you like)

2 large eggs

4 ounces (115 g) thinly sliced smoked salmon

1. Preheat oven to 350F/175C. Roll out puff pastry on lightly floured surface to 12-inch (30 cm) square. Line 9-inch (23 cm) diameter tart pan with removable bottom with pastry, cutting off excess at edge. Using fork, pierce dough all over. Freeze pastry 5 minutes. Cover pastry with aluminum foil. Fill with dried beans or pie weights. Bake pastry 15 minutes. Remove weights and foil. Bake crust until golden, about 5 minutes longer. Cool completely on rack. (Can be prepared 1 day ahead. Cover with plastic wrap. Let stand at room temperature.)

2. Preheat oven to 425F/220C. Heat olive oil in heavy large skillet over medium heat. Add sliced leeks and sauté until soft, about 5 minutes. Add whipping cream and simmer until leek mixture reduces a bit, about 5 minutes. Let mixture cool.

3. Using wooden spoon, beat the goat cheese, and cream cheese in large bowl until well blended. Stir in leek mixture, then lemon juice and chives. Season mixture to taste with salt and pepper. Stir in eggs 1 at a time, blending well after each addition. Spread half of filling over bottom of crust. Top with smoked salmon. Top salmon with remaining filling.

4. Bake tart until filling is set, about 30 minutes. Transfer to platter. Let tart cool to room temperature. Cut tart into wedges and serve.