SMOKED SALMON & LEEK TART
SERVES: 4 - 6
PREP TIME: 15 - 20 minutes
COOKING TIME: 40 - 45 minutes
Treat yourself to a delicious Smoked Salmon & Leek Tart that's both simple to make and packed with flavour. This recipe brings together the smoky taste of salmon, the mild sweetness of leeks, and the creamy goodness of eggs and crème fraiche, all baked in a crispy shortcrust pastry. Topped with mature Cheddar cheese and a sprinkle of fresh dill or parsley, this tart is perfect for a relaxed brunch, lunch, or light dinner. Whether you serve it warm or cold, it's sure to be a hit with family and friends. So, roll up your sleeves and get ready to enjoy this tasty and elegant dish!
Smoked Salmon & Leek Tart
Ingredients:
- 300g of smoked salmon
- 500g pack shortcrust pastry (thawed if frozen)
- 25g butter
- 2 small leeks, sliced
- 75g mature Cheddar cheese, grated
- 2 large eggs
- 200g half fat crème fraiche
- Salt and freshly ground black pepper
- Fresh dill or parsley, to garnish
Instructions:
- Preheat the oven to 200°C/fan oven 180°C/Gas Mark 6.
- Roll out the pastry on a lightly floured surface and use it to line a 20cm (8in) flan ring or flan dish. Line with crumpled foil or greaseproof paper and baking beans and bake ‘blind’ (without a filling) for 10 minutes.
- Take the flan from the oven and remove the foil or paper and baking beans.
- Reduce the oven temperature to 180°C/fan oven 160°C/Gas Mark 4.
- Melt the butter in a frying pan and gently fry the leeks for 3-4 minutes. Cool a little, then scatter over the flan base with the cheese and smoked salmon pieces.
- Beat the eggs and crème fraiche together. Season. Pour into the flan case, then bake for 30-35 minutes, until set. Serve warm or cold, garnished with fresh dill or parsley.
Misfits Tip! Metal flan tins are best as they conduct heat efficiently, cooking the pastry to give a crisp base.
