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Fresh Goat Cheese’s Tart with Salmon and Leeks https://www.metro.ca/userfiles/image/recipes/tarte-au-chevre-frais-saumon-poireau-10389.jpg PT20M PT35M PT55M
Slice the leeks and sweat them in a casserole with some butter for 10 minutes on medium heat.Preheat the oven to 200 °C (400 °F).Place the shortcrust pastry in the pan and prick it with a fork.Spread the leeks on the pastry, then top with the salmon pieces.In a bowl, beat the eggs and Chavroux quickly then dilute with some milk.Add a pinch of salt and pepper.Pour this mix between the salmon pieces.Sprinkle some chopped dill, keeping some for decoration.Bake for 35 minutes and lower the oven temperature to 170 °C (350 °F) after 10 minutes of cooking.Serve hot or warm with the rest of dill and a green salad.
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2 leeks (white part only) 3 Tbsp. (45 mL) butter 1 short pastry crust 1/2 lb (225 g) salmon steaks 2 egg 5 oz Chavroux cheese 10 Tbsp. (150 mL) milk 1 pinch of salt 1 pinch of pepper 2 Tbsp. (30 mL) dill
Fresh Goat Cheese’s Tart with Salmon and Leeks

Fresh Goat Cheese’s Tart with Salmon and Leeks

Rate this recipe
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5
servings
0:20
Preparation
0:35
COOKING
0:55
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2
    leeks (white part only)
  • 3 Tbsp.
    (45 mL)
    butter
  • 1
    short pastry crust
  • 1/2 lb
    (225 g)
    salmon steaks
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  • 2
    egg
  • 5 oz
    Chavroux cheese
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  • 10 Tbsp.
    (150 mL)
    milk
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  • 1
    pinch of salt
  • 1
    pinch of pepper
  • 2 Tbsp.
    (30 mL)
    dill
Imprimer ma sélection

Preparation

Slice the leeks and sweat them in a casserole with some butter for 10 minutes on medium heat.

Preheat the oven to 200 °C (400 °F).

Place the shortcrust pastry in the pan and prick it with a fork.

Spread the leeks on the pastry, then top with the salmon pieces.

In a bowl, beat the eggs and Chavroux quickly then dilute with some milk.

Add a pinch of salt and pepper.

Pour this mix between the salmon pieces.

Sprinkle some chopped dill, keeping some for decoration.

Bake for 35 minutes and lower the oven temperature to 170 °C (350 °F) after 10 minutes of cooking.

Serve hot or warm with the rest of dill and a green salad.

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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