Salmon and leek tart

Cooking Fish Salmon and leek tart

Detailed step-by-step description of how to cook the dish "Salmon and leek tart". Try it by all means

Lables: Low carb Low sugar Lower gi Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper.
  2. Melt butter in a saucepan over medium heat. Add leek. Cook, stirring, for 6 to 8 minutes or until softened. Add flour. Cook, stirring, for 1 minute. Gradually stir in milk. Cook, stirring, for 3 to 4 minutes or until sauce boils and thickens. Stir in cheese. Set aside to cool slightly. Add salmon. Stir to combine.
  3. Cut 1 pastry sheet into a 16cm x 24cm rectangle. Cut remaining sheet into an 18cm x 24cm rectangle. Cut 12 slits in larger sheet, leaving a 2cm border.
  4. Place smaller pastry sheet on prepared tray. Spread with salmon mixture, leaving a 3cm border. Brush border with egg. Top with larger sheet. Using a fork, press edges together to seal. Brush with egg. Bake for 25 minutes or until golden. Serve with salad.

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50g butter, chopped
1 leek, trimmed, halved, washed, sliced
2 tbsp plain flour
1 1/4 cups milk
1/3 cup grated smoked cheddar cheese
415g can pink salmon, drained, flaked
2 sheets frozen puff pastry, partially thawed
1 egg, lightly beaten
salad leaves, to serve

Adv

Autors
Preparation time
10
Cooking time
40
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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