Unexpected and elegant, each bite of this savory tart contains a trio of flavors and textures: flaky pastry, creamy custard, and briny, smoky salmon. Using half-and-half in the leek and custard filling added flavor and richness. Chopping up the salmon made the tart easier to both slice and eat. Once baked, this tart can sit out for up to 4 hours. You will need a 9-inch fluted tart pan with a removable bottom for this recipe. Buy smoked salmon that looks bright and glossy and avoid salmon that looks milky and dry. Serve chilled or at room temperature, with lemon wedges.
Ingredients
- 1 tablespoon unsalted butter
- 1 pound leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
- Salt and pepper
- 2 large eggs
- ½ cup half-and-half
- 1 tablespoon minced fresh dill
- 1 recipe PressIn Tart Dough, baked and cooled
- 6 ounces thinly sliced smoked salmon, cut into ¼-inch pieces
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon minced fresh chives
How to Make It
- Adjust oven rack to middle position and heat oven to 375 degrees. Melt butter in 10-inch skillet over medium heat. Add leeks and ½ teaspoon salt and cook, covered, stirring occasionally, until leeks are softened, about 10 minutes. Remove pan from heat and let leeks cool uncovered for 5 minutes.
- Whisk eggs, half-and-half, dill, and ¼ teaspoon pepper together in bowl. Stir in leeks until just incorporated. Place cooled tart shell on rimmed baking sheet and place in oven. Carefully pour egg mixture into cooled shell and bake until filling has set and center feels firm to touch, 20 to 25 minutes, Transfer sheet to wire rack and let tart cool completely, at least 2 hours.
- Just before serving, toss salmon, oil, and chives together in bowl and season with salt and pepper to taste before sprinkling evenly over cooled tart. Slice and serve.
