Description

This smoked salmon, leek, & dill tart is a delightful savory pastry perfect for brunch or a light dinner. Featuring a crisp puff pastry base topped with tender sautéed leeks, creamy crème fraîche and eggs, zesty lemon, fresh dill, and smoky salmon trimmings, it combines fresh flavors in a beautifully golden tart that’s both elegant and easy to prepare.

Ingredients

Scale

Vegetables and Herbs

2 leeks, finely sliced
1 lemon, zested
handful of dill, roughly torn

Dairy and Eggs

100g crème fraîche
3 eggs
1½ tbsp olive oil or butter

Others

320g sheet ready-rolled puff pastry
100g smoked salmon trimmings
Pinch of sea salt
Black pepper (to taste)

Instructions

Cook the leeks: Heat the olive oil or butter in a frying pan over medium heat. Add the finely sliced leeks with a pinch of sea salt and cook for about 10 minutes, stirring frequently until the leeks are softened. Transfer the cooked leeks to a plate and let them cool for 3–4 minutes.
Prepare the filling mixture: In a bowl, whisk together the crème fraîche, eggs, a good grind of black pepper, lemon zest, and a pinch of sea salt. Add half of the roughly torn dill and mix well to combine.
Prepare the pastry base: Preheat the oven to 200°C (180°C fan)/gas mark 6. Keeping the puff pastry on its baking parchment, unroll it into a small rectangular roasting tin (approximately 24 x 20 cm), pressing the pastry up the sides of the tin. Trim any shorter overhanging edges if desired.
Assemble the tart: Spread the cooled leeks evenly over the pastry base. Arrange the smoked salmon trimmings evenly on top of the leeks. Pour the egg and crème fraîche mixture over the salmon and leeks. Season with additional black pepper if desired.
Bake the tart: Place the tart in the preheated oven and bake for 25–30 minutes, or until the filling is set with no wobble and the pastry is golden brown.
Cool and serve: Remove the tart from the oven and let it cool for 10 minutes. Scatter the remaining dill over the top before serving. The tart can be served warm or cold and keeps well chilled for up to two days. Reheat until piping hot if preferred.

Notes

You can substitute butter or olive oil depending on your preference.
Trimming the puff pastry edges can be a simple way to make cheese straws for an appetizer.
The tart keeps well refrigerated for up to two days and can be enjoyed cold or reheated.
Use fresh dill for the best flavor impact, both in the filling and as a garnish.
Ensure the filling is fully set before removing from the oven to avoid a runny center.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: European

Keywords: smoked salmon tart, leek tart, dill tart, savory tart, puff pastry tart, brunch recipe