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