Summary

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

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Instructions

1. Thaw the puff pastry according to the instructions on the packet.
2. 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.
3. Cut the smoked salmon into fine strips and mix in.
4. 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.
5. 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.
6. Whisk eggs with 3 tablespoons of water and the processed cheese and spread over the top.
7. Bake in a preheated oven at 200 ° (convection 180 °) for approx. 40 minutes until golden.