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Salmon and leek fondue tart

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!

29K 4 3.8

Last modified on: March 6^th 2020

Keywords for this recipe:

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

Change these quantities to make: 1 tart 2 tarts 3 tarts

Change measures: Metric

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How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
23 min.	25 min.	48 min.

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Step by step recipe

Stage 1 - 10 min.

Salmon and leek fondue tart : Photo of step #1

Roll out 250 g Shortcrust pastry (pâte brisée) and line a 9-inch (24 cm) tart tin or ring.

Put to wait in the fridge.

Stage 2 - 3 min.

Salmon and leek fondue tart : Photo of step #2

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.

Stage 3 - 4 min.

Salmon and leek fondue tart : Photo of step #3

Cut 300 g fresh salmon into chunks.

Stage 4

Salmon and leek fondue tart : Photo of 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.

Stage 5 - 1 min.

Salmon and leek fondue tart : Photo of step #5

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

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

Stage 6 - 5 min.

Salmon and leek fondue tart : Photo of step #6

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

Arrange the marinated salmon chunks on top.

Stage 7 - 25 min.

Salmon and leek fondue tart : Photo of step #7

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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,230 Kcal or 5,150 Kj	84 gr	133 gr	210 gr
62 %	32 %	13 %	32 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
115 Kcal or 481 Kj	8 gr	12 gr	20 gr
6 %	3 %	1 %	3 %

Per tart
Energetic value	Proteins	Carbohydrates	Fats
1,230 Kcal or 5,150 Kj	84 gr	133 gr	210 gr
62 %	32 %	13 %	32 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Gluten, Milk, Egg, Fish

How much will it cost?

For 1 tart : 8.43 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

Source

Home made.

This recipe uses (among others)

	Leek fondue: You can get more informations, or check-out other recipes which use it, for example: Croque-monsieur gourmand, Smoked haddock and leek fondue tartines, Baked leek and Camembert slices, Scallops with fondue of leeks, Scallop and leek pancakes, ... All
	Fresh salmon: You can check-out other recipes which use it, like for example: Salmon rillettes, Salmon "en papillote" with small vegetables, Salmon marinated like herring, Pan-fried salmon with white cabbage, Salmon and Spinach Gratin, ... All
	Shortcrust pastry (pâte brisée): You can get more informations, or check-out other recipes which use it, for example: Gisèle's Pasties, Quiche Lorraine, Paté en croute (terrine in a pie crust), Deep leek and potato quiche, Leek and Mimolette tart, ... All
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Dipping bread with cheese, Feta and spinach brik pie, Cajun-style lentil salad, Jerusalem artichoke purée with leeks, Gratin Parmentier, ... All

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