James Martin’s salmon, thyme and leek tart Recipe

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serves:

4

Skill:

easy

Cost:

cheap

Prep:

15 min

Cooking:

45 min

Nutrition per portion

RDA
Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

This hearty tart is the perfect way to satisfy hungry tums this spring and will be a hit with all the family. Try James Martin’s easy peasy recipe now

Ingredients

  • 1 x 300g pack ready-made short crust pastry
  • For the filling
  • 1 x 180g can skinless and boneless red salmon, drained
  • Splash of olive oil
  • 1 large sliced white onion
  • 2 cloves of garlic, crushed
  • 250g baby leeks green tops removed and halved
  • 2 eggs, beaten
  • 3 egg yolks
  • 250ml double cream
  • 75ml milk
  • 300g English cheddar, grated
  • 2 sprigs fresh thyme

Method

  • Pre-heat the oven to 190C/375F/Gas 5.

  • Roll out the pastry on a lightly floured surface and line a 22 cm or 10″ flan dish that has been well buttered and lightly floured.

  • Line the flan dish with the pastry, but don’t cut off the edges of the pastry yet then set to one side.

  • Place a pan over a medium heat with a little olive oil add the onions and garlic and sweat them for about 3 minutes. Add the cut leeks and cook for a further 3 minutes.

  • Remove from the heat and set to one side.

  • Combine the eggs and egg yolks, cream and milk in a bowl and season well. Mix in half of the cheese and spoon into the pastry case.

  • Add the salmon, onion and leek mix. Top with the remainder of the cheese and then finally the thyme.

  • Place into the oven and cook for about 30 minutes or until set.

  • Remove from the oven allow to cool slightly, trim the edges of the pastry and remove from the ring. Place onto a large plate, ready to serve.

More Recipe Ideas

Top Tip

When finished, try grating parmesan cheese over the tart and putting it under the grill for a few seconds for an extra tasty topping!