45 mins
Leek and Hot Smoked Salmon Tart
Serves
4
There is nothing quite like a classic tart and this one is no exception. We love the rounds of leek that are nestled up with garlic and onion and our original hot smoked salmon. Delicious served with a crisp green salad or some roasted winter vegetables.
Ingredients
1 x pack of Aoraki Original Artisan Hot Smoked
2 tablespoons olive oil
1 onion, finely chopped
1 leek, sliced into rounds
3 eggs
150ml cream
1 x quantity shortcrust pastry
50g parmesan cheese, coarsely grated (tasty, edam or Colby would be fine here too)
Product(s) used:
Method
Prep Time: 20 minutes
Cook Time: 25 minutes
Step 1
Pre-heat the oven to 180°C.
Step 2
Heat the oil in a heavy-bottomed frying pan over a medium-high heat and cook the onion until soft and translucent. Remove from the pan and set aside.
Step 3
Add a little extra olive oil to the pan and add in the leek rounds cooking on one side until golden before flipping over and cooking on the next. Remove from the heat and set aside.
Step 4
Crack the eggs into a small bowl, pour in the cream and season with sea salt and freshly ground black pepper then whisk with a fork until smooth.
Step 5
Line a 20cm tart tin with pastry then blind bake until golden brown and the base is cooked through. Remove from the oven.
Step 6
Sprinkle the onion over the bottom of the pastry then arrange the leek rounds on top. Flake the salmon around the leeks then pour in the egg mixture and scatter with the cheese.
Step 7
Put into the oven and bake for 25 minutes or until cooked through and golden on top.
Step 8
Serve with a crisp green salad.
Meet the chef,
Hana Sato
Hana Sato grew up between the coasts of Hokkaido and Kaikōura, where she discovered her love for fresh seafood and quiet, honest cooking. After training in Tokyo and Wellington, she now leads the culinary team at Aoraki, combining Japanese discipline with New Zealand’s seasonal produce. Her philosophy is simple — cook with restraint, let the ingredients speak, and never rush a good meal.
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Leek and Hot Smoked Salmon Tart
Hot smoked
,
Serves
4
45 mins
There is nothing quite like a classic tart and this one is no exception. We love the rounds of leek that are nestled up with garlic and onion and our original hot smoked salmon. Delicious served with a crisp green salad or some roasted winter vegetables.
Ingredients
1 x pack of Aoraki Original Artisan Hot Smoked
2 tablespoons olive oil
1 onion, finely chopped
1 leek, sliced into rounds
3 eggs
150ml cream
1 x quantity shortcrust pastry
50g parmesan cheese, coarsely grated (tasty, edam or Colby would be fine here too)
Method
Prep Time: 20 minutes
Cook Time: 25 minutes
Step 1
Pre-heat the oven to 180°C.
Step 2
Heat the oil in a heavy-bottomed frying pan over a medium-high heat and cook the onion until soft and translucent. Remove from the pan and set aside.
Step 3
Add a little extra olive oil to the pan and add in the leek rounds cooking on one side until golden before flipping over and cooking on the next. Remove from the heat and set aside.
Step 4
Crack the eggs into a small bowl, pour in the cream and season with sea salt and freshly ground black pepper then whisk with a fork until smooth.
Step 5
Line a 20cm tart tin with pastry then blind bake until golden brown and the base is cooked through. Remove from the oven.
Step 6
Sprinkle the onion over the bottom of the pastry then arrange the leek rounds on top. Flake the salmon around the leeks then pour in the egg mixture and scatter with the cheese.
Step 7
Put into the oven and bake for 25 minutes or until cooked through and golden on top.
Step 8
Serve with a crisp green salad.