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!
You'll love it!
46 K 3.7/5 (6 reviews)
50 min.
Easy
3 tarts
8 IngredientsLast modified on: March 6th 2020
For 3 tarts, you will need:
- 1
750 g Shortcrust pastry (pâte brisée) - 2
12 tablespoons olive oil - 3
12 tablespoons lemon juice - 4
12 leaves sage - 5
900 g fresh salmon - 6
1 kg 200 g Leek fondue - 7
salt - 8
pepper - Total weight: 3,210 grams
Change measures:
Times for this recipe
Preparation: 25 min.
Cooking: 25 min.
All in all: 50 min.
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
Stage 1 - 10 min.
Roll out 750 g Shortcrust pastry (pâte brisée) and line a 9-inch (24 cm) tart tin or ring.
Put to wait in the fridge.
Put to wait in the fridge.
Stage 2 - 3 min.
Stage 3 - 4 min.
Cut 900 g fresh salmon into chunks.
Stage 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.
Add the salmon to the marinade and mix well with a fork.
Cover with plastic film and put to wait in the fridge.
Cover with plastic film and put to wait in the fridge.
Stage 6 - 5 min.
Spread the leek fondue (added with remaining salmon) in the pastry case.
Arrange the marinated salmon chunks on top.
Arrange the marinated salmon chunks on top.
Stage 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: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 980 RDI=380 % | 4,090 RDI=390 % | 4,400 RDI=670 % | 8,290 RDI=420 % | 34,710 RDI: 420 % |
| Per 100 g | 30 RDI=10 % | 130 RDI=10 % | 140 RDI=20 % | 260 RDI=10 % | 1,080 RDI: 10 % |
| Per tart | 330 RDI=130 % | 1,360 RDI=130 % | 1,470 RDI=220 % | 2,760 RDI=140 % | 11,570 RDI: 140 % |
How much will it cost?
- For 3 tarts : 25.30 €
- Per tart : 8.45 €
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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.
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, Scallops with fondue of leeks, Ramekins of duchess potatoes, Scallop and leek pancakes, Smoked haddock and leek fondue tartines, ... See them all 6
Fresh salmon
Like these other recipes: Salmon and Spinach Gratin, Koulibiak in pie dish, Salmon rillettes, Salmon marinated like herring, Seafood rice salad, ... See them all 11
Shortcrust pastry (pâte brisée)
You can get more informations, or check-out other recipes which use it, for example: Black sesame flan, Potimarron and Parmesan tart, Gisèle's Pasties, French custard tart, Salmon and spinach quiche, ... See them all 15
Sage
Like these other recipes: Tagliatelle with rillons and tomatoes, Involtinis, Upside-down Parmentier, Fried eggs with tomatoes, Spinach and ricotta ravioli, ... See them all 30
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