Leek tart with smoked salmon
A melt-in-the-mouth tart with braised leeks and a creamy filling, with smoked salmon.
Active time35 min
Cooking1 h
Total1 h 30 minResting : 5 min
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Ingredients
- 600 g leeks
- 20 g butter
- 150 ml pouring cream
- 60 g grated Gruyère
- 2 eggs
- 120 g smoked salmon
- 1 shortcrust pastry
Preparation
Split the leeks and wash them thoroughly, then thinly slice them. Melt the butter and cook the leeks for 15 minutes over a low heat, stirring. Leave to cool slightly.
600 g leeks20 g butter- knife
- frying pan
- spatula
Preheat the oven to 180 degrees Celsius. Unroll the pastry into a tin, keeping the baking paper underneath, and prick the base.
1 shortcrust pastry- oven
- tart tin
- fork
Beat the eggs with the cream. Spread the leeks over the pastry, pour in the mixture, then add the Gruyère. Prepare 120 g smoked salmon. Cut the smoked salmon into strips. Add everything to the dish.
150 ml pouring cream60 g grated Gruyère2 eggs120 g smoked salmon- mixing bowl
- whisk
- knife
- chopping board
Bake for 35 minutes until the centre is set and the pastry is golden. Leave to rest for 5 minutes.
- oven
Allergens
- Eggs
- Fish
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration