Tarte aux poireaux et saumon fumé – leek and smoked salmon tart Recipe
This French tart combines gently sautéed leeks with aromatic smoked salmon in a creamy egg-and-cream filling. In France, such tarts are often served for Sunday lunch with a simple salad and a glass of wine. It’s an elegant yet quite easy dish, perfect also for entertaining.
Prep Time
30 min
Cook Time
40 min
Total Time
70 min
Servings
6
Ingredients
- wheat flour type 450–500 - 220 g
- butter cold, cut into cubes - 120 g
- egg for the dough - 1 piece
- water very cold, a little more if needed - 2 tablespoons
- leek only the white and light green part - 2 pieces
- smoked salmon in slices - 150 g
- 30% cream - 200 ml
- milk - 50 ml
- egg for the filling - 3 pieces
- yellow cheese grated, e.g. Emmental - 70 g
- olive oil for sautéing the leek - 1 tablespoon
- salt to taste, carefully as the salmon is salty -
- black pepper freshly ground -
Main Ingredient:
leek
Preparation
- Start with the dough: put the flour and a pinch of salt into a bowl, add the cold butter. Rub with your fingers or cut with a knife until you get fine crumbs resembling wet sand.
- Add the egg and 2 tablespoons of very cold water, quickly knead the dough just until it comes together. If it is too dry, add 1 more tablespoon of water. Shape into a flattened disc, wrap in cling film and chill in the fridge for 20–30 minutes.
- Wash the leek thoroughly, cut in half lengthwise and slice into thin half-moons. Heat the olive oil in a pan, add the leek and fry for 8–10 minutes over medium heat, stirring often, until it softens and turns slightly dull but does not brown. Let cool.
- Preheat the oven to 190°C. Roll out the chilled dough on a lightly floured surface into a circle larger than the tart tin (about 26 cm). Transfer to the tin, pressing into the base and sides, trim off any excess.
- Prick the base all over with a fork, cover with baking paper and pour dried beans or rice on top as weights. Bake for 12 minutes, then remove the paper with the weights and bake for another 5 minutes, until the pastry is lightly golden.
- In a bowl, beat the eggs with the cream and milk, add the grated cheese, season with pepper and a little salt (remember the salmon is salty). Mix thoroughly.
- Spread the leek evenly over the pre-baked crust. Tear the salmon into smaller pieces with your fingers and arrange over the leek.
- Pour the egg-and-cream mixture over everything, trying to keep the ingredients from floating to the surface.
- Bake the tart for 20–25 minutes at 190°C, until the filling is set and the top is lightly golden. The centre should be springy to the touch.
- After removing from the oven, leave the tart to rest for 10 minutes so it cools slightly and is easier to slice.
Storage
In fridge:
2 days
Freezing:
Yes
Leftover tart can be stored covered in the fridge for up to 2 days. Reheat in the oven or enjoy at room temperature; avoid microwaving for too long so the pastry does not become soggy.
Recipe submitted by
Marek, Site owner
Updated:
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