Smoked Salmon, Leek and Dill Puff Pastry Tart

Name: Smoked Salmon, Leek and Dill Puff Pastry Tart
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 6
Ingredients: 100 g smoked salmon trimmings; 3 eggs; 100 g Crème fraîche; 320 g ready-rolled puff pastry; 2 leeks finely sliced; 1.5 tbsp olive oil or butter; 1 lemon, zested; 1 handful handful of dill roughly torn; 1 pinch sea salt; 1 pinch black pepper

This elegant smoked salmon and leek tart is the perfect centerpiece for a weekend brunch or a light spring lunch. Featuring buttery puff pastry, silky crème fraîche, and fresh dill, it’s a sophisticated yet simple dish that is sure to impress.

Servings6 Portions

Prep Time5 Mins

Cook Time45 Mins

Difficulty

Easy

Ingredients

smoked salmon trimmings
100 g
eggs
3
Crème fraîche
100 g
ready-rolled puff pastry
320 g
leeks finely sliced
2
olive oil or butter
1.5 tbsp
lemon, zested
1
handful of dill roughly torn
1 handful
sea salt
1 pinch
black pepper
1 pinch

Step-by-Step Instructions

Sauté the leeks: Heat the olive oil or butter in a frying pan over medium heat. Add the finely sliced leeks and a pinch of sea salt, then cook for about 10 minutes, stirring frequently until they are completely softened. Transfer the leeks to a plate and set aside to cool for a few minutes.

Prepare the custard: In a medium bowl, whisk together the crème fraîche, eggs, lemon zest, a generous grinding of black pepper, and a pinch of sea salt. Stir in half of the torn dill until well combined.

Prepare the pastry base: Preheat your oven to 200°C (180°C fan/gas 6). Unroll the puff pastry, keeping it on its baking parchment, and fit it into a small rectangular roasting tin (approx. 24 x 20cm) so the pastry lines the bottom and comes up the sides. Trim any overhanging ends if desired.

Assemble and bake: Evenly spread the cooled leeks over the pastry base. Arrange the smoked salmon trimmings on top, then carefully pour the egg and crème fraîche mixture over the filling. Season with an extra grind of black pepper and bake for 25–30 minutes until the pastry is golden and the filling is set with no wobble.