Step 1

Center a rack in the oven and preheat it to 350 degrees F.

Step 2

Place the partially baked tart shell on a baking sheet lined with parchment paper or a silicone baking mat. Scatter the cream cheese over the bottom of the crust, followed by the salmon, onion, capers and dill.

Step 3

Beat the cream and eggs together with the salt and pepper in a bowl until smooth.

Step 4

Pour this into the crust, stopping when you’re just below the rim. (It’s often hard to judge just how much filling a crust will take, so you might have a few drops left over.) Top with the tomatoes and very carefully slide the baking sheet into the oven.

Step 5

Bake the tart for 40 to 45 minutes, or until it is puffed and set — a skewer inserted into the center will come out clean. If the center of the tart has risen as much as the sides, you can be certain it’s baked through.

Step 6

Transfer the baking sheet to a rack and let rest for at least 15 minutes before serving — it’s best just warm or at room temperature.

Step 7

LOWER EAST SIDE BRUNCH TART is excerpted from Everyday Dorie© 2018 by Dorie Greenspan. Photography © 2018 by Ellen Silverman. Reproduced by permission of Rux Martin Books/Houghton Mifflin Harcourt. All rights reserved.