A goal of our family farm has become sharing our family creations and the stories behind them. This tart present us an opportunity to do just that. Christie grew up in the Pacific Northwest and our family lived in Alaska for 5 years before we moved to the Desert of Arizona.  Those combined factors created a strong appreciation for the taste of Smoked Salmon.  This led to the development of our Smoked Salmon and Dill Tart. 

This tart started as a quiche.  Then we posed the question; "Why make an amazing flaky crust and not allow it the opportunity to share the spotlight?"  The depth of the filling in our Quiche and Tart remains the main difference between them bringing in the perfect balance of crust to filling.  Although we still create delicious quiches from time to time we stand behind our tart preference.

Our 11" and Individual Homemade Buttery-crusted Tart uses Alaskan Smoked Salmon from Copper River Seafoods, farm fresh eggs, and fresh dill to create filling that delights your tastebuds for breakfast, lunch or dinner.