Serves 4
| ½ package pastry (thawed as per package instructions) |
| 2 leeks, chopped |
| 1 tblsp butter |
| 200 grams smoked salmon, chopped |
| 3 eggs |
| 1/3 cup milk |
| 1/3 cup crème fraîche |
| Fresh dill |
| Salt and pepper to taste |
Line pie or flan dish with pastry and chill in fridge for 30 minutes.
Preheat oven to 400°f.
Prick pastry all over and line with foil. Fill with dried beans and bake for 10 minutes. Be sure to cover the edges so they do not burn.
Lightly brown chopped leeks in butter until soft, about 15 minutes. Season with salt, pepper and dill. Add chopped salmon and remove from heat.
Whisk together 3 eggs until broken up, then whisk in the milk and crème fraîche.
Arrange leek and salmon mixture evenly over pastry. Pour custard mixture over leek and salmon.
Place tart on a baking sheet until top is golden and puffed and the custard is cooked through, about 25 – 30 minutes.