
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.
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.
Cool and serve: Allow the tart to rest for 10 minutes before serving. Scatter the remaining fresh dill over the top. This tart can be served warm or cold and will keep chilled for up to two days.
For a budget-friendly version, use smoked salmon trimmings instead of full fillets. If you prefer a crispier base, you can blind bake the pastry for 10 minutes before adding the filling. Serve with a fresh green salad or roasted new potatoes.




