Leek and Salmon Tart
This Leek and Salmon Tart is one of those dishes that feels a little special without asking too much of you. It starts, as so many good things do, with slowly cooked leeks—soft, fragrant, and just sweet enough to carry the rest of the ingredients. Beyond flavor, leeks bring natural goodness to the tart, offering gentle fibers and antioxidants that support digestion and overall wellness—you can learn more about their benefits here.
Flaked salmon brings richness and depth, while smoked gouda cheese adds a gentle depth that keeps everything balanced. Fresh parsley and chives lighten the dish, layering in a clean, herbal note that cuts through the richness in a subtle way.
All of it is held together in a simple pie crust, giving the tart a rustic, approachable feel. The filling bakes into a soft, custardy texture—just set, not heavy—while the crust turns golden and crisp at the edges.
A bit of lemon zest woven through the filling, and perhaps a small squeeze just before serving, brings everything into focus. It’s the kind of dish that works just as well for a quiet dinner as it does for a relaxed gathering, where simple ingredients are given the space to shine.
Leek and Salmon Tart
Ingredients
- 1 store-bought or homemade pie crust (9-inch)
- 2 leeks, white and light green part (about 4 cups sliced)
- 1 tbsp olive oil or butter
- 4 oz cooked salmon, flaked (fresh or canned)
- 3 eggs
- ¼ cup milk or plain yogurt
- 3 oz smoked gouda cheese, shredded
- 2 tbsp chopped fresh parsley
- 2 tbsp chopped chives
- Zest of ½ lemon
- Salt and black pepper
Instructions
- Preheat oven to 375°F.
- Slice and clean the leeks carefully (halves, then thin half-moons). Rinse to remove grit. Drain well to remove all water.
- Warm olive oil or butter in a skillet over medium-low heat. Add the leeks with a pinch of salt and cook slowly until soft and silky, about 8–10 minutes. Set aside to cool slightly.
- Roll out the pie crust to fit into a 9-inch tart or pie pan. Gently press it into the pan, crimping edges if desired. Prick the bottom lightly with a fork.
- Blind bake for 8–10 minutes to prevent sogginess.
- In a bowl, whisk together eggs and milk or yogurt. Season with salt and pepper.
- Fold in cooked leeks, flaked salmon, shredded cheese, chopped parsley and chives, and lemon zest.
- Pour the filling into the prepared pie crust. Spread evenly, keeping it within the edges.
- Bake for 30–35 minutes, until the filling is set and the crust is golden. Cover with foil to prevent overbrowning if needed.
- Let it rest 5 minutes before slicing.