Antonia`s Salmon – Leek – Tart
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 0.5 ½ package puff pastry, (225 g)
- 250 g leek
- 2 tablespoon butter
- salt and pepper
- 200 g salmon, smoked
- Butter, for greasing
- Flour, for the mold
- 3 egg (s)
- 200 g cream cheese
Print Recipe
Pin Recipe Instructions
- Thaw the puff pastry according to the instructions on the packet.
- In the meantime, clean and wash the leek and cut it into fine rings and sauté in hot fat for about 3 minutes, season with salt and pepper.
- Cut the smoked salmon into fine strips and mix in.
- Place the puff pastry slices next to each other, slightly overlapping, and roll them out on a floured work surface to form a circle of approx. 24 cm Æ.
- Lightly grease the tart pan and dust with flour. Pour in the dough, cut off any excess dough. Prick the dough several times with a fork and distribute the leek and salmon mixture evenly on top.
- Whisk eggs with 3 tablespoons of water and the processed cheese and spread over the top.
- Bake in a preheated oven at 200 ° (convection 180 °) for approx. 40 minutes until golden.
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