(Recipe) Salmon Appetizer Canapes, made from scratch, and using creme fraiche

They are flaky and look like little tarts. You can premake them and use any topping of your choice. Let your imagination and taste buds put together your own creation. The dough is fast to make, and you can freeze...when you are ready to use,, let it thaw 1/2 hour before rolling it out. You can also bake it a day ahead and top it just before serving.

-1 and 1/2 sticks of unsalted butter
-1 egg, and 1 egg yolk
-1/2 teaspoon Kosher saltt
-2 and 1/2 cups flour
-2/3 cup epasse (solid not fluid) creme fraiche

-6 oz smoked salmon
-2 and 1/2 Tablespoons capers in brine, and chopped

For the shells: Cut butter into 1/2 inch cubes, and freeze until very cold (20 minutes). Mix flour
and salt in a food processor, and add the butter. Pulse on and off until you end up with pea size bits of butter. In a small bowl, beat egg and egg yolk with 3 Tablespoons of ice cold water. Add egg mixture, half at a time, and pulse until moistened, adding more ice water as needed.

Flatten dough into 2 squares, about 6 inches wide each. Wrap the squares in wax paper. Chill until cold, at least 1 hour or up to 4 days.

Preheat oven to 350 F. Remove dough from the fridge and let stand for 5 minutes. Unwrap and on lightly floured surface, roll each of the dough flats out into 11, 1/8 inches thick squares.
Transfer squares to a baking sheet and prick them all over, and bake for 30 minutes or so. Remove from oven, cool for another 30 minutes, and spread with the epasse (solid-not fluid) creme fraiche, and top with the salmon and capers.