Smoked Salmon, Arugula and Goat Cheese Tart

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This was yummy. I used spinach because I couldn't find arugula but it worked out just find. I will make this over and over again.

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Really good!! I love it, my husband loves it, my Mom doesn't like goat cheese, but went she ate it, change her mind about the goat cheese and the smoke salmon. Today was the third time I made and we ate it with shrimp cream soup. Very good combination.

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I thought it was too eggy, and the bottom of the crust got soggy. Too bad, I usually love her recipes.

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Super good! I used havarti instead of goat cheese, and topped with parmesean/asiago. Will totally make again soon.

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I made a few adjustments to the recipe; I didn't have any fresh herbs in, so I used 2 tsp of dried herb de provence which gave the crust a nice flavor. I couldn't keep my pie base in one piece because the pastry kept breaking up, so I had to mould it back together inside the tart dish. I used only 5 eggs, I added a garlic clove & some butter to the leeks. I don't like smoked salmon so I used steelhead trout. And I don't like goat cheese so I used tiny cubes of cream cheese instead. My husband loved it - we had it with rice, it's very light & the crust was crumbly.

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My husband voiced this is the best think hes ever eaten. he hid the rest in the frig for himself!

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I usually enjoy all of Giada's recipes. This one was a little disappointing. Had trouble finding almond flour so I ground up almonds and added to the flour in appropriate portions. The crust turned out fine but overall not worth the effort.

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Delicious! I absolutely loved this recipe. I recommend using a deep-dish tart pan. You won't risk losing any of the egg mixture if you decide to use a bit more of the leek/arugula mixture, goat cheese and smoked salmon. I ended up drizzling mine with a little Balsamic Vinegar right before serving which gave the tart a really nice tanginess.