SALMON & LEEK TART TATIN

by

Prep: 15 minutes

Cooks: 25 minutes

Serves 4

What You’ll Need:

  • 1 tbsp oil
  • 400g pack leeks, cut into 2cm circles
  • 2 tbsp maple syrup
  • 1 tsp Dijon mustard
  • 150g hot smoked salmon, flaked
  • 375g pack all butter puff pastry
  • Drizzle balsamic glaze
  • 1 tbsp chopped chives

What To Do:

  • Preheat the oven to 200oC, gas mark 6.
  • Heat the oil in a large frying pan and fry the leeks for 5 minutes, turning once until golden.
  • Mix together the maple syrup and mustard and pour over the base of a 22cm square tin, top with the leeks and then scatter over the salmon.
  • Rollout the pastry to a 24cm square, trimming the edges. Place over the leeks, tucking the edges into the tin to encase the filling. Bake for 25-30 minutes or until golden
  • Upturn onto a serving plate, drizzle with balsamic glaze and sprinkle with chives.

Cooks tip

Replace the salmon with leftover cooked chicken or replace with sliced peppers for a vegetarian option.  Honey and wholegrain mustard can also be used instead of maple syrup and Dijon.

Al Fresco Summer Supper recipes from Discover Leeks

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