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Recipe details

Savory Salmon Tart with Leek and Crème Fraîche

EN RU

A compact savory tart with Atlantic salmon as the centerpiece, layered with tender leek and crème fraîche in crisp puff pastry. It is suitable as a main course for lunch or dinner.

≈ 96 kcal/100 g · ≈ 92 kcal/serving

55 minMediumOther

For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart

Ingredients

People

Units

Base quantities are stored for one person and recalculated automatically.

salmon atlantic salmon fillet iced130 g
all-butter puff pastry90 g · 18 cm × 18 cm square, 3 mm thick
leek, thinly sliced60 g
crème fraîche40 g
egg, beaten25 g
olive oil5 ml
Dijon mustard5 g
dried dill0.5 g
fine salt1 g
black pepper0.5 g

Cookware and utensils

Small tart pan
Baking parchment
Rolling pin
Skillet
Mixing bowl
Fork
Chef's knife
Oven mitts

Directions

01
Thaw the iced puff pastry according to its package directions while keeping it cold.
Products
all-butter puff pastry — 90 g · 18 cm × 18 cm square, 3 mm thick
Action
Thaw
Time
10 min
Temperature
Refrigerator-cold
02
Heat the oven to 200°C / 400°F.
Products
No products at this step
Action
Preheat
Time
8 min
Temperature
200°C / 400°F
03
Heat the olive oil in the skillet and soften the leek with the salt for 4 minutes.
Products
olive oil — 5 ml; leek, thinly sliced — 60 g; fine salt — 1 g
Action
Soften
Time
4 min
Temperature
Medium heat, about 175°C / 350°F
04
Press the pastry into the tart pan and prick the base with a fork.
Products
all-butter puff pastry — 90 g · 18 cm × 18 cm square, 3 mm thick
Action
Line
Time
4 min
Temperature
Cold pastry
05
Stir the crème fraîche, beaten egg, mustard, dill, and pepper in the bowl.
Products
crème fraîche — 40 g; egg, beaten — 25 g; Dijon mustard — 5 g; dried dill — 0.5 g; black pepper — 0.5 g
Action
Mix
Time
2 min
Temperature
Room temperature
06
Spread the leek over the pastry and arrange the salmon cubes on top.
Products
leek, thinly sliced — 60 g; salmon atlantic salmon fillet iced — 130 g; all-butter puff pastry — 90 g · 18 cm × 18 cm square, 3 mm thick
Action
Assemble
Time
3 min
Temperature
Room temperature
07
Pour the crème fraîche mixture over the salmon and leek.
Products
crème fraîche — 40 g; egg, beaten — 25 g; Dijon mustard — 5 g; dried dill — 0.5 g; black pepper — 0.5 g
Action
Pour
Time
1 min
Temperature
Room temperature
08
Bake the tart until the pastry is deeply golden and the salmon center reaches 63°C / 145°F.
Products
all-butter puff pastry — 90 g · 18 cm × 18 cm square, 3 mm thick; salmon atlantic salmon fillet iced — 130 g
Action
Bake
Time
20 min
Temperature
200°C / 400°F; internal temperature 63°C / 145°F
09
Cool the tart in the pan for 3 minutes before slicing and serving.
Products
salmon atlantic salmon fillet iced — 130 g; all-butter puff pastry — 90 g · 18 cm × 18 cm square, 3 mm thick
Action
Cool
Time
3 min
Temperature
Warm, not piping hot

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