Smoked Salmon & Leek Tart

Serves 4-6


For the pastry:

2.5 tbsp Littleseed Rapeseed Oil

200g plain flour

1 egg

3-4 tbsp cold water

(or 1 packet of ready to use short crust pastry)

For the filling:

1tbsp Littleseed Rapeseed Oil

150g smoked salmon, cut into strips

2 leeks, cleaned thoroughly and thinly sliced

275g single cream

5 eggs, beaten

Black pepper


Heat the oven to 200C / Fan 180C / Gas Mark 6

To make the pastry, beat the oil and egg together, combine with the flour and gradually add enough water to make a soft dough. Alternatively, use ready to use short crust pastry.

Roll the pastry out on a lightly floured surface and line a well oiled 24cm flan tin. Prick the base with a fork, place a piece of baking paper cut to size in the pastry base and cover with baking beans. Blind bake for 20 minutes, then take out of the oven, remove the baking beans and baking paper. Brush the base of the pastry with some of the beaten egg and then return it to the oven for a further 10 minutes. Remove from the oven and put to one side.

Meanwhile, prepare the filling by very gently frying the sliced leeks in the oil until they just begin to soften. Put the leeks into a bowl and mix in the smoked salmon, cream and eggs. Season with freshly ground black pepper.

Cook in the oven for about 30 - 40 minutes, until the filling is firm and the top is golden. Serve warm or cold.



Jennie Palmer