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!
57 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 ml shortcrust pastry (pâte brisée) - 2
12 tablespoons olive oil - 3
12 tablespoons lemon juice - 4
12 leaves sage - 5
900 ml fresh salmon - 6
1 litre 200 ml leek fondue - 7
salt - 8
pepper
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 ml 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 ml 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: Ramekins of duchess potatoes, Baked leek and Camembert slices, Smoked haddock and leek fondue tartines, Scallops with fondue of leeks, Scallop and leek pancakes, ... See them all 6
Fresh salmon
Like these other recipes: Salmon marinated like herring, Pan-fried salmon with white cabbage, Seafood rice salad, Salmon "en papillote" with small vegetables, Summer Salmon Blanquette, ... See them all 11
Shortcrust pastry (pâte brisée)
You can get more informations, or check-out other recipes which use it, for example: Potimarron and Parmesan tart, Black sesame flan, Gisèle's Pasties, Angevin plum pâté, Salmon and spinach quiche, ... See them all 16
Olive oil
Like these other recipes: Rice à l'italienne, Spicy seafood plancha, Scallop and leek pancakes, Couscous, Vegetable clafoutis, ... See them all 532
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