Wed, 5 February 2020
Catherine Leyden will be incorporating fish into our lives as she makes a delicious Smoked Salmon & Leek Tart.
Ingredients:
Pastry
• 225g/8oz Odlums Cream Plain Flour
• 175g/6oz Margarine
• Salt & Pepper
• Cold Water
Filling
• 1 Leek (125g/4oz) cleaned and thinly sliced
• 1 Tablespoon Roma Olive Oil
• 100g Packet Sliced Smoked Salmon (chopped)
• 200g Tub Philadelphia Soft Cheese (Light)
• 2 Eggs
• 150ml/¼ pt Milk
• Ground Black Pepper
Method:
1. Preheat oven to 190°C/375°F/ Gas 5. Lightly grease a 26cms/10" flan dish 12 deep large muffin tins.
2. Put flour, salt and pepper into a large mixing bowl. Coarsely rub in the margarine; gradually add sufficient water (about 4 tablespoons) to mix to a soft dough with a knife.
3. Lightly knead the dough on a floured board. Wrap in cling film and place in fridge while preparing the filling.
4. Heat the oil in a pan and fry leeks until soft. Remove from heat and allow to cool a little. Meanwhile, beat together the Philadelphia, eggs, milk and pepper.
5. Remove pastry from fridge and roll on a lightly floured surface large enough to neatly fit into flan dish. Layer cooled leeks and smoked salmon in pastry. Pour in the liquid Ingredients.
6. Bake for 45 minutes approx. until 'risen' and firm to the touch. Remove from oven and allow to 'stand' for 10 minutes before slicing and serving with a salad.
