Salmon, Leek And Cheese Tart – a delicious recipe with shortcrust pastry, oil, sweet corn, salmon, baby spinach, Cheddar cheese. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Place pastry dough, side by side, on parchment paper, overlapping slightly. Press together to join. Ease into an 8 inch springform pan. Trim edges. Prick base with a fork then chill for 30 mins.
2
Preheat oven to 400u00b0F. Place tart shell on a baking tray. Line with parchment paper and fill with pie weights. Bake blind for 10 mins. Remove weights and paper. Bake for 5 mins.
3
Reduce heat to 350u00b0F. Heat oil in a frying pan over high heat. Saute leek for 4-5 mins, until tender. Transfer to tart shell. Top with sweet corn, salmon, spinach and cheese.
4
Whisk together eggs, milk and sour cream. Season to taste. Pour over filling and bake for 45-50 mins, until golden and set. Serve warm with salad.
469
kcal
Calories
34
g
Fat
10
g
Carbs
32
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 2 sheets shortcrust pastry dough, 1 tbsp oil, 1 None leek, sliced, 1 (15 oz) can sweet corn, and more.
Yes, Salmon, Leek And Cheese 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.
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