James Martin's salmon tart recipe

Name: James Martin's salmon tart recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 300g pack ready-made short crust pastry; 180 g (6.3oz) tinned red salmon, drained - For the filling; 1 Splash of olive oil - For the filling; 1 Large sliced white onion - For the filling; 2 Cloves of garlic, crushed - For the filling; 250 g (8.8oz) Baby leeks green tops removed and halved - For the filling; 2 Eggs, beaten - For the filling; 3 Egg yolks - For the filling; 250 ml (8.8fl oz) Double cream - For the filling; 75 ml (2.6fl oz) Milk - For the filling; 300 g (10.6oz) English cheddar, grated - For the filling; 2 Sprigs fresh thyme - For the filling

Servings: persons

1 300g pack ready-made short crust pastry
180 g (6.3oz) tinned red salmon, drained - For the filling
1 Splash of olive oil - For the filling
1 Large sliced white onion - For the filling
2 Cloves of garlic, crushed - For the filling
250 g (8.8oz) Baby leeks green tops removed and halved - For the filling
2 Eggs, beaten - For the filling
3 Egg yolks - For the filling
250 ml (8.8fl oz) Double cream - For the filling
75 ml (2.6fl oz) Milk - For the filling
300 g (10.6oz) English cheddar, grated - For the filling
2 Sprigs fresh thyme - For the filling

1
["Pre-heat the oven to 190vC/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 John West 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."]

1037

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

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 12 ingredients. The key ingredients include: 1 300g pack ready-made short crust pastry, 180 g (6.3oz) tinned red salmon, drained - For the filling, 1 Splash of olive oil - For the filling, 1 Large sliced white onion - For the filling, and more.

Yes, James Martin's salmon 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!