1 For the pastry, combine the butter and flour in whatever manner you prefer for making a pie crust – with a food processor, by cutting with two knives, using a pastry blender, or rubbing the butter into the flour with your hands. Add the water and...
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1 For the pastry, combine the butter and flour in whatever manner you prefer for making a pie crust – with a food processor, by cutting with two knives, using a pastry blender, or rubbing the butter into the flour with your hands. Add the water and stir it into the butter/flour mixture, until the ingredients begin to stick together. Gather into a ball, cover with plastic and chill for an hour in the fridge. 2 Preheat the oven to 400º F (200º C). Roll out the dough to fit into a deep, 10-inch (24-cm) tart pan (the tart pan should be about the depth of a pie pan; if you use the flatter style of tart pan instead, you can cut back on the milk/cream/egg mixture to about 2/3 the listed quantities). Prick the dough with a fork inside the pan. Cover the edges with foil and bake for 10 minutes. Remove the crust from the oven and take off the foil. 3 Reduce temperature in the oven to 325º F (160º C). 4 Sauté the butter and onion until fragrant and shiny (not colored). Add the salmon, chives,... See less 
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