How To Make Smoked Salmon, Leek & Dill Tart
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Serves:
Ingredients
- 1 sheet of store-bought puff pastry
- 200g smoked salmon, sliced
- 2 leeks, white and light green parts only, thinly sliced
- 1 tbsp fresh dill, chopped
- 4 eggs
- 1/2 cup heavy cream
- Salt and pepper to taste
Instructions
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Preheat the oven to 400°F (200°C).
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Roll out the puff pastry on a lightly floured surface and transfer it to a tart pan.
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Prick the bottom of the pastry with a fork, then line with parchment paper and fill with pie weights or dried beans.
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Blind-bake the pastry for 10 minutes, then remove the weights and parchment paper and bake for another 5 minutes, or until golden brown.
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In a skillet, sauté the leeks in a bit of olive oil until softened, about 5 minutes.
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In a bowl, whisk together the eggs, heavy cream, dill, salt, and pepper.
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Spread the sautéed leeks evenly over the pre-baked tart shell, then pour the egg mixture on top.
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Arrange the smoked salmon slices on top of the tart.
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Bake for 20-25 minutes, or until the filling is set and the top is golden brown.
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Allow the tart to cool slightly before serving. Serve warm or at room temperature.
Nutrition
- Calories : 412kcal
- Total Fat : 24g
- Saturated Fat : 12g
- Cholesterol : 276mg
- Sodium : 712mg
- Total Carbohydrates : 27g
- Dietary Fiber : 2g
- Sugar : 1g
- Protein : 22g
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