Leek, Dill and Smoked Salmon Tart
Leek, Dill and Smoked Salmon Tart



  • 1.5 tbsp olive oil
  • 2 sliced leeks
  • 100g crème fraîche
  • 3 eggs
  • 1 lemon, zest only
  • Handful of dill, chopped
  • 320g ready-rolled puff pastry
  • 100g smoked salmon, chopped
  • Heat the oil in a pan and cook the leeks with a pinch of salt for 10 mins, stirring until softened. Transfer to a plate and leave to cool. Meanwhile, whisk together the eggs, crème fraîche, some seasoning, lemon zest and half the dill. Preheat the oven to 200C.
  • Unroll the pastry into a 24x20cm roasting tin, and spread the cooled leeks all over the pastry base. Scatter the chopped salmon on top. Pour over the egg and cream mixture, then season with plenty of black pepper and bake for 30 mins, or until the mixture is set and the pastry is golden. Scatter with dill, and serve.
45 mins
4 serving

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