Smoked salmon and leek tart

Smoked salmon and leek tart


Serves 6
  • 100g Scotty Brand smoked salmon


  • 225g plain flour
  • 175g margarine
  • Salt & pepper
  • 1 leek, cleaned and thinly sliced
  • 1 tablespoon rapeseed or olive oil
  • 200g soft cheese
  • 2 eggs
  • 150ml milk
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  • Preheat your oven to 190°C, Gas 5. Lightly grease a 26cm flan dish.
  • Place flour, salt and pepper into a large bowl. Coarsely rub in the margarine and gradually add cold water (about 4 tablespoons) to mix to a soft dough.
  • Lightly knead the dough on a floured board. Then wrap it in cling film and store it in the fridge while you prepare the filling.
  • Heat the oil in a pan and fry the leek until it is soft. Remove from heat and allow to cool a little. Meanwhile, beat together the soft cheese, eggs, milk and pepper.
  • Chop the salmon into thin strips.
  • Roll out the dough on a lightly floured surface and place it into your flan dish. Layer cooled leeks and the Scotty Brand smoked salmon in the case and then pour the egg mixture on top.
  • Bake for around 45 minutes until the top is firm to the touch. Allow the tart to cool for a few minutes before serving it with a salad.