Super-Fast and Scrumptious Salmon & Leek Tart

This tart is ready in no time thanks to shop-bought shortcrust pastry!

Prep time: 30 minutes

Cooking time: 45 minutes

Serves: 4


  • 250g shortcrust pastry
  • 100g salmon fillet
  • 30g butter
  • 1 leek (white part only), finely sliced
  • 1tsp wholegrain mustard
  • 2 eggs
  • 150ml double cream (or for a healthier filling, replace half the cream with half-fat crème fraiche)
  • 100g Gruyere cheese, grated
  • ½ tbsp. fresh chives, chopped
  • Salt and ground white pepper
  • Plain flour, to dust

Green salad, to serve


  • Preheat your oven to 190C / 170C fan / gas mark 5
  • While the butter melts in a saucepan, slice the leek lengthways then into half-rings and add to the pan. Put a lid on it and allow the leeks to soften over a gentle heat for around 20 minutes (they should be soft to the touch and slightly translucent without having taken on any colour). Drain the leeks or take the lid off and let the liquid evaporate then set aside to cool
  • On a lightly floured work surface roll the pastry to 3mm in thickness (like a £1 coin)
  • Find a 20.5cm flan tin and line it with the pastry then prick the base lightly with a fork. Line the pastry with baking parchment paper and blind bake using baking beans for around 12 minutes, then remove the paper and beans and cook for around a further 5 minutes, or until the pastry looks dry and is sandy to the touch
  • Remove from the oven and turn down the oven to 150C / 130C fan / gas mark 2
  • Spread mustard over the base then add bite-sized chunks of salmon
  • Add the eggs and cream to a small bowl and mix together with a fork. Pass this mixture through a fine sieve into a clean medium bowl and add the cooled leek together with 85g of the grated Gruyere – mix well and season with salt and pepper. Pour the mixture over the salmon then sprinkle over the remaining Gruyere and the chives and bake for around 25 minutes, or until the mixture has set – check for a pale yellow colour to the custard and a little softness in the centre

Serve with a simple green salad. My favourite is a leafy butterhead dressed with a splash of white wine vinegar and a sprinkling of salt and pepper. It’s simple and delicious!

Enjoy x

copyright (c)

Published by misterrands


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