Dinner

Smoked Salmon, Leek & Dill Tart Recipe

ByHailey Reed December 2, 2025December 2, 2025

Introduction

This smoked salmon, leek, and dill tart is a perfect combination of creamy, savory, and fresh flavors. With a crisp puff pastry base and a luscious filling, it makes an elegant yet easy dish for brunch, lunch, or a light dinner.

A rectangular puff pastry tart is shown on a dark wooden board placed on a white marbled surface. The tart has three layers: the base is a golden crisp puff pastry crust; the middle layer is creamy white cheese spread evenly; the top layer is decorated with thin slices of pink smoked salmon, bright green leek rings, and fresh green dill sprigs scattered all over. The tart is cut into three large rectangular pieces with a silver knife resting on the right side of the board. Warm candlelight creates a cozy atmosphere around the tart. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ tbsp olive oil or butter
2 leeks, finely sliced
100g crème fraîche
3 eggs
1 lemon, zested
handful of dill, roughly torn
320g sheet ready-rolled puff pastry
100g smoked salmon trimmings

Instructions

Step 1: Heat the olive oil or butter in a frying pan over medium heat. Add the sliced leeks with a pinch of sea salt and cook for about 10 minutes, stirring frequently, until softened. Transfer the leeks to a plate and allow them to cool for 3-4 minutes.
Step 2: Meanwhile, whisk together the crème fraîche, eggs, black pepper, lemon zest, a pinch of sea salt, and half of the torn dill until well combined.
Step 3: Preheat the oven to 200°C (180°C fan or gas mark 6). Unroll the puff pastry sheet on its baking parchment and place it into a rectangular roasting tin (approximately 24 x 20cm), pressing the pastry up the sides. Trim any overhanging shorter ends if desired.
Step 4: Spread the cooled leeks evenly over the puff pastry base. Arrange the smoked salmon trimmings on top, then pour over the egg and crème fraîche mixture. Season with additional black pepper if liked.
Step 5: Bake the tart for 25-30 minutes until the filling is set without wobbling and the pastry is golden brown.
Step 6: Allow the tart to cool for 10 minutes before sprinkling the remaining dill over the top. Serve warm or chilled.

Tips & Variations

For extra richness, add a handful of grated cheese such as Gruyère or Parmesan before pouring in the egg mixture.
Try swapping dill for fresh chives or tarragon for a different herbal twist.
If you don’t have ready-rolled puff pastry, homemade or block pastry will work but may need additional rolling.
Use fresh salmon if you prefer, simply cook it gently before layering on the leeks.

Storage

Store the tart covered in the refrigerator for up to two days. Reheat in a preheated oven until piping hot, or enjoy cold as a refreshing leftover.

How to Serve

A rectangular puff pastry tart with visible golden brown, flaky, and slightly raised edges, topped with thin slices of pink smoked salmon scattered evenly, and bright green rings and pieces of leek covering the creamy white cheese layer beneath. Fresh dill sprigs are spread on top, adding a touch of dark green color, with black pepper sprinkled lightly over the whole tart. Two pieces have been cut and slightly moved apart on a wooden board, with a silver knife resting on the tart. The background is a white marbled surface with warm candlelight and small decorative items placed around. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the tart?

It’s best to freeze the tart before baking. Wrap it tightly and freeze for up to one month. Thaw overnight in the fridge before baking as directed.

What can I serve with this tart?

This tart pairs well with a simple green salad, some crusty bread, or steamed vegetables for a complete meal.

Hailey Reed