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Smoked Salmon & Leek Tart

Smoked Salmon & Leek Tart

  • 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

  1. Preheat the oven to 200°C/fan oven 180°C/Gas Mark 6.
  2. 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.
  3. Take the flan from the oven and remove the foil or paper and baking beans.
  4. Reduce the oven temperature to 180°C/fan oven 160°C/Gas Mark 4.
  5. 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.
  6. 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.


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