Smoked Salmon, Leek and Dill Tart

    5m prep time
    50m total time
    Easy level
    8 ingredients

Use ready-to-roll puff pastry in place of shortcrust as the base for this quiche and top with smoked salmon trimmings and leeks. The perfect centre piece for a family gathering.

Method

Based on 6 servings, adjust as needed.

Step 1

Heat the olive oil or butter in a frying pan over a medium heat, then cook the leeks with a pinch of sea salt for 10 mins, stirring frequently until softened. Transfer to a plate and leave to cool for 3-4 mins.

Step 2

Meanwhile, whisk the crème fraîche, eggs, a good grinding of black pepper, lemon zest and a pinch of sea salt with half of the dill.

Step 3

Heat the oven to 200C/180C fan/gas 6. Leaving the puff pastry on its baking parchment, unroll it into a small rectangular roasting tin (we used a 24 x 20cm tin), so that the pastry comes up the sides. Trim the shorter overhanging ends of the pastry, if you like – they’re great for making cheese straws.

Step 4

Spread the cooled leeks all over the pastry base. Arrange the smoked salmon on top, then pour over the egg and crème fraîche mixture. Season with black pepper and bake for 25-30 mins until there’s no wobble and the pastry is golden.

Step 5

Leave to cool for 10 mins before serving with the remaining dill scattered over. Will keep chilled for up to two days. Reheat until piping hot or serve cold.
  • Ingredients
  • Based on 6 servings
  • 100g Crème Fraîche 1 x Sainsbury's British Crème Fraîche 300ml
  • 3 Eggs 1 x Sainsbury's British Free Range Eggs Medium x6
  • 1 Lemon, zested 1 x Sainsbury's Lemons
  • 10g Dill, roughly torn 1 x Sainsbury's Bunched Dill 20g
  • 100g Smoked Salmon Trimmings 1 x Sainsbury's Scottish Smoked Salmon Trimmings 100g (Ready to Eat)
  • 320g Ready Rolled Puff Pastry, sheet 1 x Sainsbury's Sheet Puff Pastry x1 320g
  • 1.5 tbsp Olive Oil 1 x Sainsbury's Olive Oil, Extra Virgin 1L
  • 2 Leeks, finely sliced 2 x Sainsbury's Leeks Loose
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