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.
To domowa wersja francuskiej quiche z Bretanii i Normandii, gdzie por i wędzone ryby często trafiają do tart i zapiekanek. W Polsce świetnie wykorzystuje popularny por i łatwo dostępnego wędzonego łososia.
A classic French-style tart that combines the sweetness of sautéed leeks with the depth of smoked salmon in a delicate, crisp pastry shell. It looks impressive but is straightforward to prepare, making it ideal both for everyday meals and special occasions.
Dlaczego ta wersja działa
- Schłodzone, krótko wyrabiane ciasto daje kruchy, delikatny spód zamiast twardej podkładki.
- Dokładne odparowanie i wystudzenie pora chroni spód przed rozmoczeniem i goryczką.
- Umiarkowana ilość sera wzmacnia smak i strukturę masy, ale nie zagłusza łososia.
- Pieczenie do lekkiego drgania środka zapewnia kremową, a nie suchą konsystencję.
Chef's tips
Work quickly with the dough so the butter stays cold – this is the key to a crisp, flaky crust. If the leeks start to brown, reduce the heat and add a splash of water so they soften gently without burning. Taste the filling before baking and season lightly, keeping in mind the saltiness of the salmon and cheese.
How to serve
Serve with a simple green salad with mustard vinaigrette and a glass of dry white wine. For a brunch table, offer it alongside a mixed salad and a cheese board. Cut into small wedges, it also makes an elegant warm appetizer.
Na co uważać
- Nie pomijaj chłodzenia ciasta – zbyt ciepłe będzie się kurczyć i zsuwać z boków formy.
- Zbyt gruba warstwa pora sprawi, że masa jajeczna nie dotrze do dna i tarta będzie się rozpadać.
- Przy bardzo słonym łososiu mocno ogranicz sól w masie, inaczej łatwo przesolić całość.
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 -
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
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.
This tart brings back memories of long Sunday lunches in small French bistros, where a slice of savoury tart with salad is all you need for a perfect meal. I like to bake it when I want something comforting yet a little refined, without spending hours in the kitchen.
