Smoked Salmon and Leek Tart
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
- Ingredients
- 1 pkg Puff pastry dough (rolled thinly)
- 200 grams smoked Wild salmon (sliced)
- ½ lemon (juiced)
- 1 lg stalk Leeks
- peppers
- salt
- 3 eggs
- 150 grams Crème fraiche
- 150 milliliters Whipped cream
Preparation steps
1.
Grease the tart pan and line with the puff pastry. Prick the base with a fork.
2.
Cut the salmon into small pieces, season with salt and pepper and toss with the lemon juice. Rinse the leek, trim and thinly slice.
3.
Preheat the oven to 180°C (approximately 350°F). Whisk together the eggs, crème fraîche and cream and season with salt and pepper. Spread the leek and salmon over the puff pastry tart base and top with the egg custard. Bake in a preheated oven (convection, 160°C) (approximately 325°F) for 35-40 minutes.
