Salmon and Leek Tart

Name: Salmon and Leek Tart
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 4
Ingredients: 25 g (1oz) butter; 1 small leek, finely sliced; Flour to dust; 250 g (9oz) shortcrust pastry; 100 g (31⁄2oz) hot smoked salmon; 1 tsp. wholegrain mustard; 150 mL (5fl oz) double cream; 1 medium egg; 1⁄2 tbsp chopped chives

Ready-made pastry and ready-to-use salmon makes this recipe foolproof and easy

By The GH Kitchen TeamPublished: 19 February 2010

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Food, Cuisine, Ingredient, Baked goods, Dish, Plate, Recipe, Finger food, Breakfast, Snack,

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Yields:

Prep Time:

30 mins

Cook Time:

50 mins

Total Time:

1 hr 20 mins

Ingredients

25 g (1oz) butter
1 small leek, finely sliced
Flour to dust
250 g (9oz) shortcrust pastry
100 g (31⁄2oz) hot smoked salmon
1 tsp. wholegrain mustard
150 ml (5fl oz) double cream
1 medium egg
1&#8260;2 tbsp chopped chives

Directions

1. Step 1
  Preheat oven to 190°C (170°C fan) mark 5. Put in a baking sheet to heat up. Melt butter in a pan and gently fry leek for 20min until softened. Cool slightly.
2. Step 2
  On a lightly floured work surface, roll out pastry to the thickness of a £1 coin. Line a 20.5cm (8in), 3cm (11⁄4in) deep round flan tin with the pastry and prick the base with a fork. Line with baking parchment, fill with baking beans and bake blind for 10-12min. Remove baking beans and paper, then cook pastry for 5-8min until base feels sandy to the touch.
3. Step 3
  Turn oven down to 150°C (130°C fan) mark 2. Flake salmon into bite-sized pieces. Spread the mustard over base, followed by the cooled leek and salmon. Beat together the cream and egg and season well. Pour into the pastry case, sprinkle with chives and bake for 20-30min until just set. Serve hot or at room temperature with a green salad.

Per Serving:

Calories: 605
Sugars: 2 g
Total fat: 48 g
Saturated fat: 22 g
Cholesterol: 32 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time