Eggs o' plenty

Inspired by Simone's post and fantastic picture, I set out on my own to make the Spinach and Apple Tart. I am now in possession of many, many eggs (from a friend with her own chickens), so was looking for ways to use them. Although I have much to learn in the art of making pie pastry, this turned out reasonably well. In retrospect, I would have weighted the pie shell down with rice or beans while it was cooking so that it would keep its shape. I also would have secured the edges of the pastry over the edges of the pie plate to avoid shrinkage. A moderate success nonetheless. The onion-rosemary confit (substituting rosemary for thyme) was quite simple, though was basically slow-roasted onions. I don't think it was necessary for the meal. As the picture of Simone's tart is a perfect example for this recipe, I will show only the confit. My rating is 3 stars and 2 bars.

My second egg recipe for the weekend was smoked salmon scramble, an excellent breakfast for a Sunday morning before a day of yard work (as was the case). The salmon, I smoked in the summer with wood ships from an apple tree, and was very excited to re-discover it in my freezer for this recipe. The cream cheese, partially melted, was an excellent addition to the scramble; fresh dill would have been much better than dried. My rating is 2 stars and 1 bar.