Arugula, Salmon, And Leek Tart Recipe

Name: Arugula, Salmon, And Leek Tart Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 recipe; (see note); 1 tablespoon butter; 1 leek, white and light green parts only, thinly sliced (about 1 cup); 5 ounces baby arugula, divided; 3/4 pound salmon, skinned and cut into 1 inch pieces; Kosher salt and freshly ground black pepper; 1/2 cup cream; 3 eggs, beaten; 1 tablespoon olive oil; 2 teaspoons lemon juice from 1 lemon

Servings: persons

1 recipe
(see note)
1 tablespoon butter
1 leek, white and light green parts only, thinly sliced (about 1 cup)
5 ounces baby arugula, divided
3/4 pound salmon, skinned and cut into 1 inch pieces
Kosher salt and freshly ground black pepper
1/2 cup cream
3 eggs, beaten
1 tablespoon olive oil
2 teaspoons lemon juice from 1 lemon

1
Adjust oven rack to middle position and preheat to 425[u00b0]. Roll our pie crust and place in a 12 inch tart pan. Trim edges. Prick pie crust all over with a fork. Transfer to freezer for at least 15 minutes. When ready to bake, place on a rimmed baking sheet and bake until golden, about 15 minutes. Remove from oven.
2
Heat butter in a large skillet over medium high heat until melted. Add leek and cook, stirring often until leek is soft, about 4 minutes. Roughly chop half of arugula and add to the skillet. Cook, stirring, until wilted, about 2 minutes. Remove from heat and transfer contents to a large bowl. Season to taste with salt and pepper and allow to cool.
3
Whisk together cream, eggs, and 1/2 teaspoon salt. Scatter leek mixture over bottom of tart, followed by salmon pieces. Pour cream mixture over and place the tart back on the baking sheet in the oven. Cook until cream mixture is set and salmon is cooked, about 20 minutes.
4
Toss the remaining arugula with olive oil and vinegar and season to taste with salt and pepper. Allow the tart to cool for 15 minutes then serve tart topped with dressed arugula.

446

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 recipe, (see note), 1 tablespoon butter, 1 leek, white and light green parts only, thinly sliced (about 1 cup), and more.

Yes, Arugula, Salmon, And Leek Tart Recipe falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!