Smoked Salmon, Leek & Dill Tart
September 06, 2018
"From our weekday daily newspaper The West Australian. Times are estimated. PLEASE NOTE our pastry sheets are about 23cm to 24cm square."
- Serving Size: 1 (145.6 g)
- Calories 387.8
- Total Fat - 26.6 g
- Saturated Fat - 8.8 g
- Cholesterol - 162.5 mg
- Sodium - 290.5 mg
- Total Carbohydrate - 25.2 g
- Dietary Fiber - 1.3 g
- Sugars - 1.1 g
- Protein - 12.3 g
- Calcium - 91.6 mg
- Iron - 2.4 mg
- Vitamin C - 2.7 mg
- Thiamin - 0.2 mg
Grease a 13cm x 35cm rectangular loose base flan tin and place on an oven tray.
Cut off root and tough green tops from leek and peel off the outer layer and then cut through the green top to about 6mm from the white part.
Wash well under cold water, spreading the leaves to remove grit and then cut in thin slices.
Heat oil in a medium, non-stick frying pan over a medium heat and add the leek and garlic, and cook, stirring for about 4 minutes, or until soft and set to one side to cool.
Join pastry sheets together with edges, slightly overlapping and lift pastry into prepared tin and trim edges.
Whisk eggs and flour in a medium bowl until smooth and stir in cream, leek and 1 tablespoon of the dill and pour into pastry case and sprinkle with salmon and remaining dill.
Cook in a hot oven (200C) for about 30 minutes until puffed and golden and then let stand in tin for 15 minutes before removing and serve warm or cold garnished with fresh dill sprigs.
Tips & Variations
No special items needed.