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Salmon and leek fondue tart

Name: Salmon and leek fondue tart
Prep time: 23 min
Cook time: 25 min
Total time: 48 min
Yield: 1 tart
Cuisine: French
Ingredients: 250 g shortcrust pastry (pâte brisée); 4 tablespoons olive oil; 4 tablespoons lemon juice; 4 leaves sage; 300 g fresh salmon; 400 g leek fondue; Salt; Pepper

This delicious, creamy tart is full of flavour: big chunks of salmon marinated before cooking and laid on a bed of leek fondue in a shortcrust pastry case.

You'll love it!

67 K 3.7/5 (6 reviews)512569

Duration

50 min.

Difficulty

Easy

Last modified on: October 31^th 2026

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

For 1 tart, you will need:

1 250 g shortcrust pastry (pâte brisée)
2 4 tablespoons olive oil
3 4 tablespoons lemon juice
4 4 leaves sage
5 300 g fresh salmon
6 400 g leek fondue
7 Salt
8 Pepper
Total weight: 1,070 grams

Times for this recipe

Preparation

25 min.

Cooking

25 min.

All in all

50 min.

Preparation 25 min.

Cooking 25 min.

When should you start or finish this recipe?

If you start now, at , you will finish around: ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Step 1 - ⌛ 10 min.

Roll out 250 g shortcrust pastry (pâte brisée) and line a 9.5-inch (24 cm) tart tin or ring.

Put to wait in the fridge.

Step 2 - ⌛ 3 min.

Salmon marinade

In a small bowl, mix 4 tablespoons olive oil, 4 tablespoons lemon juice and 4 leaves sage (chopped).

Salt and pepper.

Set aside.

Step 3 - ⌛ 4 min.

Cut 300 g fresh salmon into chunks.

Step 4

Save any trimmings of salmon left over from cutting the bigger chunks, as we'll use up these later in the leek fondue.

Step 5 - ⌛ 1 min.

Add the salmon to the marinade and mix well with a fork.

Cover with plastic film and put to wait in the fridge.

Step 6 - ⌛ 5 min.

Spread the leek fondue (added with remaining salmon) in the pastry case.

Arrange the marinated salmon chunks on top.

Step 7 - ⌛ 25 min.

Bake for about 25 minutes. Serve hot or warm.

Remarks

You can use lime juice for the marinade as this works well, too. Adding a little lemon (or lime) zest is also a good way to pep up the flavour.

Keeping: 2 days at most in the fridge.

Source: Homemade.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	8 g RDI=12 %	13 g RDI=5 %	19 g RDI=26 %	254 kcal RDI=13 %	1,063 kJ RDI=13 %
Whole recipe	84 g RDI=129 %	133 g RDI=50 %	205 g RDI=281 %	2,703 kcal RDI=135 %	11,317 kJ RDI=135 %