Pastry crust: In a medium bowl, combine flour and salt. Using a grater, grate butter into the flour mixture and using your hands to blend the butter into the flour. Gradually add the ice water and vinegar a little at a time, once all is added, if it's too dry add another tablespoon, gathering the flour into a ball. Transfer the dough onto the counter and bring the dough into a large disc. It may need a little kneading to form a disc. Wrap in plastic saran and refrigerate for minimum 30 minutes or overnight. Handle the dough as little as possible to prevent it from becoming tough.
Preheat oven to 350°F. Then roll out dough and using the bottom of the tart shells as a guide, cut 1 -1½ circumference around circle of the disc (need to consider the depth of the shells) and place into the tart shells, and trim tops edges by rolling the rolling pin over the tart shells to remove excess. Pierce the shell with a fork to allow air to escape, and add dry beans or weights to keep shells from rising. Can place parchment paper or foil into the shells before adding the weights or beans. Bake for 15-20 minutes. Remove from the oven, and set aside while you prepare the filling.
Salmon: season salmon fillet with salt and pepper. Add about 1/2 tablespoon of olive oil to the skillet, and once hot, add the salmon. Sear for 4-5 minutes on each side. Remove and set aside.
Filling: In a medium sauce pan or skillet, over medium heat, melt half the butter, then add the green onion, and red pepper, cook for couple of minutes. then add garlic and sauté for a minute.
Melt the remaining butter in the saucepan, add the flour and stirring until it has thickens and resembles a paste.
Stir in vegetable/chicken stock until well combined. Bring sauce to a boil and continue boiling for 1 minute stirring constantly as it thickens. Then slowly stir in the cream, broccoli, tarragon, salt and pepper. Simmer 1 minute stirring. Should have a nice creamy consistency, then add the salmon and gently combine. Fill each prebaked tartlet with filling.
Bake the tartlets in a 375°F oven for 20-22 minutes. Remove and allow them sit for about 5 minutes, and serve hot with a light salad.
