Creamy Salmon & Leek Tart

A rich and creamy tart which is enhanced with fresh salmon and leek flavours!

Serves 4

Preparation time:  20 minutes

Cooking time: 1 hour

Ingredients

For the pastry:

120g plain flour, sifted

Pinch of sea salt

60g unsalted butter, chilled & cubed

1 tbsp cold water

A little egg white for brushing

For the filling:

2 leeks, trimmed & sliced

20g butter

1 tsp olive oil

1 tsp rosemary needles, finely chopped

Sea Salt & freshly ground pepper

2 salmon fillets (around 150g each), cubed

200ml crème fraiche

2 eggs, plus 2 egg yolks

To serve:

Rocket leaves & finely chopped spring onions

Salad dressing

Preparation method

1.  To make the pastry, place the flour and salt into a large bowl and add the butter cubes.  Rub the butter into the flour with your fingers until it resembles crumbs.  Now add 1 tbsp of water and knead until you have a ball of dough.  Wrap in cling film and chill in the fridge for 30 minutes.

2.  Meanwhile, grease a 18cm cake tin and preheat the oven to 180°C/Gas Mark 4.

3.  Roll out the pastry on a lightly floured surface and line the prepared tin, leave the excess pastry overhanging the rim of the tin.  Place greaseproof paper over the pastry and cover with a layer of baking beans.  Blind bake in the oven for 20 minutes.  Remove the paper and the beans, prick the pastry with a folk and brush with a little egg white and bake in the over for a further 5 minutes.

4.  For the filling, in a large frying pan heat the butter and oil and then add the rosemary and cook for about 30 seconds stirring occasionally.  Now add the leeks and season with salt and pepper, stir for a few minutes and then cover for 15 minutes to sweat and become tender.

5.  Meanwhile in a bowl whisk together the crème fraiche, eggs, egg yolks and season.  Place a strainer on top of the bowl and when the leeks are cooked drain and let the buttery leek juices run into the creamy mixture.

6.  Remove the pastry case from the oven and lay with the salmon chunks, place the leeks on top.  Now pour over the creamy egg mixture and place in the oven.  Bake for 30-40 minutes until the filling is golden brown and set.  Transfer to a wire rack and allow to cool before serving.

7.  Slice the tart and serve with a dressed salad, enjoy!

reade more... Résuméabuiyad

Leek and Roquefort Tart with Caramelised Apple and Pine Nut Dressing

Leek and Roquefort Tart with Caramelised Apple and Pine Nut Dressing

This is a wonderful starter which you can prepare in advance to create this delicious dish.

Makes 4 Individual Tarts

Prep time:   15-20 minutes

Cooking time: 35 minutes

Ingredients

500g/1lb 2 oz ready-made short-crust pastry

25g butter

1 leek, finely shredded

100g/3 ½ oz Roquefort cheese

2 tbsp double cream

4 free range eggs

For the Apple & Pine Nut Dressing

3 tbsp extra virgin olive oil

1 tbsp red wine vinegar

2 tbsp pine nut kernels

1 tsp finely chopped chives

Pinch of salt and black pepper

25g butter

2 dessert apples (Cox are good)

3 tsp sugar

To serve

Basil leaves to garnish

Method

1.  Roll out the ready-made pastry and cut out 4 rounds 13cm/5in in diameter.  Use to line 4 individual tartlets about 10cm/4inches.  Prick the base all over with a folk and place in the refrigerator for 30 minutes to let the pastry rest.

2.  Preheat the oven to 180°C/350°F/gas mark 4.

3.  For the best results blind bake the tartlets first.  Line the pastry case with foil and add the baking beans.  Place on a baking tray and place in the oven for 12-15 minutes, remove the foil and beans and bake for a further 5 minutes.

4.  In the meantime melt the butter in a frying pan over a medium heat and add the shredded leeks and cook until softened but don't allow them to colour.

5.  Divide the leeks equally between the pastry cases.  Beat together the eggs and cream and pour into the pastry cases and crumble the Roquefort into the tarts. Pop the tarts back into the oven and cook for about ten minutes or until the cheese have melted and the egg has just set. Remove from the oven and set aside to cool.

6.  Core the apples and leaving the skin on, cut them into quarters then divide the quarters again.  This will give you four thick wedges for each serving. Melt the butter in your frying pan. Add 2 tsp of sugar and heat gently until it melts. Add the apple wedges and cook until they begin to soften and take on a little colour.

7.  To make the dressing, put all the remaining ingredients into a jam jar and shake to combine.

7.  To serve. Place a tart in the centre of each plate. Arrange the apple wedges around the tart and spoon around the dressing. Garnish the tart with some torn basil leaves.

reade more... Résuméabuiyad