Preheat oven to 190°C/375°F/ Gas 5. Lightly grease a 26cms/10" flan dish.
Put flour, salt and pepper into a large mixing bowl. Coarsely rub in the margarine; gradually add sufficient water (about 4 tablespoons) to mix to a soft dough with a knife.
Lightly knead the dough on a floured board. Wrap in cling film and place in fridge while preparing the filling.
Heat the oil in a pan and fry leeks until soft. Remove from heat and allow to cool a little. Meanwhile, beat together the Philadelphia, eggs, milk and pepper.
Remove pastry from fridge and roll on a lightly floured surface large enough to neatly fit into flan dish. Layer cooled leeks and smoked salmon in pastry. Pour in the liquid Ingredients.
Bake for 45 minutes approx. until 'risen' and firm to the touch. Remove from oven and allow to 'stand' for 10 minutes before slicing and serving with a salad.
Behind Every Bake
Smoked Salmon and Leek Tart
CATEGORY: Weekly Recipe
COOK TIME: 45 mins
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What you need:
Pastry
225g/8oz Odlums Cream Plain Flour
175g/6oz Margarine
Salt & Pepper
Cold Water
Filling
1 Leek (125g/4oz) cleaned and thinly sliced
1 Tablespoon Roma Olive Oil
100g Packet Sliced Smoked Salmon (chopped)
200g Tub Philadelphia Soft Cheese (Light)
2 Eggs
150ml/¼ pt Milk
Ground Black Pepper
How to:
Preheat oven to 190°C/375°F/ Gas 5. Lightly grease a 26cms/10" flan dish.
Put flour, salt and pepper into a large mixing bowl. Coarsely rub in the margarine; gradually add sufficient water (about 4 tablespoons) to mix to a soft dough with a knife.
Lightly knead the dough on a floured board. Wrap in cling film and place in fridge while preparing the filling.
Heat the oil in a pan and fry leeks until soft. Remove from heat and allow to cool a little. Meanwhile, beat together the Philadelphia, eggs, milk and pepper.
Remove pastry from fridge and roll on a lightly floured surface large enough to neatly fit into flan dish. Layer cooled leeks and smoked salmon in pastry. Pour in the liquid Ingredients.
Bake for 45 minutes approx. until 'risen' and firm to the touch. Remove from oven and allow to 'stand' for 10 minutes before slicing and serving with a salad.
