Ingredients:
- 1 sheet of flaky pastry, thawed
- 2 medium leeks, cleaned and thinly sliced
- 2 tablespoons olive oil
- 200g fresh salmon fillet, skin removed and cut into small pieces
- 3 large eggs
- 200ml heavy cream
- 1 tablespoon Dijon mustard
- Salt and pepper, to taste
- Fresh dill or chives, for garnish
Instructions:
- Preheat Oven: Preheat your oven to 180°C (350°F).
- Prepare the Pastry: Roll out the flaky pastry on a lightly floured surface to fit a 9-inch tart pan. Press it into the pan and trim any excess. Prick the base with a fork and chill in the fridge for about 10 minutes.
- Cook the Leeks: Heat olive oil in a frying pan over medium heat. Add the sliced leeks with a pinch of salt and cook until they are soft and lightly caramelized, about 10 minutes. Let them cool slightly.
- Prepare the Filling: In a bowl, whisk together the eggs, heavy cream, Dijon mustard, salt, and pepper.
- Assemble the Tart: Spread the cooked leeks evenly over the base of the pastry. Arrange the fresh salmon pieces evenly on top. Pour the egg and cream mixture over the leeks and salmon.
- Bake the Tart: Bake in the preheated oven for 25-30 minutes, or until the filling is set and the pastry is golden and flaky.
- Garnish and Serve: Let the tart cool for a few minutes before garnishing with fresh dill or chives. Serve warm.
- Enjoy: Your Leeks and Fresh Salmon Tart with Flaky Pastry is ready to be enjoyed! Perfect for a light and elegant meal.
Using flaky pastry in this tart adds an extra layer of texture and richness, making it a delightful dish for any occasion that requires a touch of sophistication.
