Yields:
4 Servings
Difficulty: Easy
Prep Time: 20 Mins
Cook Time:
1 Hr
Total Time:
1 Hr 20 Mins
A rich and creamy tart which is enhanced with fresh salmon and leek flavours!
Ingredients
Adjust Servings
-
For the pastry (or use ready rolled short crust pastry)
- For the filling
- To serve
Instructions
- To make the pastry, place the flour and salt into a large bowl and add the butter cubes. Rub the butter into the flour with your fingers until it resembles crumbs. Now add 1 tbsp of water and knead until you have a ball of dough. Wrap in cling film and chill in the fridge for 30 minutes.
- Meanwhile, grease a 20 cm loose bottom cake tin and preheat the oven to 180°C/160°C Fan/Gas Mark 4.
- Roll out the pastry on a lightly floured surface and line the prepared tin, leave the excess pastry overhanging the rim of the tin. Place greaseproof paper over the pastry and cover with a layer of baking beans. Blind bake in the oven for 20 minutes. Remove the paper and the beans, prick the pastry with a folk and brush with a little egg white and bake in the over for a further 5 minutes.
- For the filling, in a large frying pan heat the butter and oil and then add the rosemary and cook for about 30 seconds stirring occasionally. Now add the leeks and season with salt and pepper, stir for a few minutes and then cover for 15 minutes until tender.
- Meanwhile in a bowl whisk together the crème fraiche, eggs, egg yolks and season. Place a strainer on top of the bowl and drain the leeks so the buttery leek juices run into the creamy mixture.
-
Remove the pastry case from the oven and lay half of the leeks. and the salmon chunks.
-
Place the remaining leeks on top.
-
Now pour over the creamy egg mixture and place in the oven. Bake for 30-40 minutes until the filling is golden brown and set. Transfer to a wire rack and allow to cool before serving.
-
Slice the tart and serve with seasonal salad and buttery new potatoes.
