Salmon and Leek Tart Recipe

Name: Salmon and Leek Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 sheets frozen shortcrust pastry, thawed; 30g butter; 1 leek, finely chopped; 1 teaspoon garlic puree; 185g block PHILADELPHIA Cream Cheese, softened; 4 eggs, lightly beaten; 1/2 cup cream; salt and pepper, to taste; 80g baby spinach leaves, shredded; 440g can red salmon, drained; 1/2 cup KRAFT* Grated Parmesan Cheese

Servings: persons

1 1/2 sheets frozen shortcrust pastry, thawed
30g butter
1 leek, finely chopped
1 teaspoon garlic puree
185g block PHILADELPHIA Cream Cheese, softened
4 eggs, lightly beaten
1/2 cup cream
salt and pepper, to taste
80g baby spinach leaves, shredded
440g can red salmon, drained
1/2 cup KRAFT* Grated Parmesan Cheese

1
Lay the sheets of pastry into a 26 x 16 cm slab tin.
2
Press well where the pastry joins and overlaps; trim the edges and prick all over with a fork.
3
Bake in a hot oven 200C for 6-8 minutes until slightly golden.
4
Melt the butter and saute the leek and garlic until soft.
5
Remove from heat and allow to cool.
6
Combine the Philly*, eggs and cream, season to taste.
7
Stir through the spinach leaves, salmon and cooled leeks.
8
Pour the filling into the pastry base and sprinkle with the cheese.
9
Bake in a moderate oven 180C for 20-30 minutes or until the filling is set and golden.
10
Serve warm or cold with a green salad.

747

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 1/2 sheets frozen shortcrust pastry, thawed, 30g butter, 1 leek, finely chopped, 1 teaspoon garlic puree, and more.

Yes, Salmon and Leek Tart 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.

Salmon and Leek Tart

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