Smoked Salmon & Leek Tart
This smoked salmon and leek tart is delicious served either hot or cold. Great for parties, as part of a picnic or just served with salad for a delicious light lunch.
Serves 4-6
Ingredients
For the pastry
200g plain flour
1 egg
3-4 tbsp cold water
(or 1 packet of ready to use shortcrust pastry)
For the filling
150g smoked salmon, cut into strips
2 leeks, cleaned thoroughly and thinly sliced
275g single cream
5 eggs, beaten
Black pepper
Method
Heat the oven to 200C / Fan 180C / Gas Mark 6.
To make the pastry, beat the oil and egg together, combine with the flour and gradually add enough water to make a soft dough. Alternatively, use ready to use shortcrust pastry.
Roll the pastry out on a lightly floured surface and line a well oiled 24cm flan tin. Prick the base with a fork, place a piece of baking paper cut to size in the pastry base and cover with baking beans. Blind bake for 20 minutes, then take out of the oven, remove the baking beans and baking paper. Brush the base of the pastry with some of the beaten egg and then return it to the oven for a further 10 minutes. Remove from the oven and put to one side.
Meanwhile, prepare the filling by very gently frying the sliced leeks in the oil until they just begin to soften. Put the leeks into a bowl and mix in the smoked salmon, cream and eggs. Season with freshly ground black pepper.
Cook in the oven for about 30 - 40 minutes, until the filling is firm and the top is golden. Serve warm or cold.
Prep Time
25 minutes + 30 minutes blind baking the pastry case
Cooking Time
30 - 40 minutes
