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Smoked salmon goats cheese and leek tarts

Smoked salmon goat cheese and leek tarts

Published on August 21, 2014 | In By
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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 2
    • 2
    • Difficulty Level

Smoked salmon goat cheese and leek tarts

A delicious family meal, this luxurious smoked salmon goat cheese and leek tarts are easy to make because the main ingredients include Safcol smoked salmon and eggs. It’s something you can make at short notice. It’s also perfect to make in miniature for use as impressive canapés.

Smoked salmon brings a rich, smoky, and savory taste to the tart. The smoking process enhances the natural flavors of the salmon, resulting in a melt-in-your-mouth texture with a delicate, slightly salty, and oceanic taste. The smokiness adds depth to the overall flavor profile and pairs wonderfully with the creaminess of the goat’s cheese.

Smoked salmon goats cheese and leek tarts

Did you know: Goat’s cheese has a distinct tangy and creamy taste? It offers a pleasant, mild acidity with a smooth and velvety texture that contrasts beautifully with the flaky pastry crust. The cheese’s flavor is more robust than traditional cow’s milk cheese, and it can range from subtle and sweet to slightly pungent, depending on the variety used.

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If you like salmon, be sure to check out our salmon recipes page for more inspiration!

The smokiness of the salmon brings depth and complexity, while the goat’s cheese adds creaminess and a tangy touch. The leeks contribute sweetness and a savory element that ties everything together. The result is a mouthwatering combination that pleases the palate with its contrast of textures and tastes. These tarts are not only delicious but also visually appealing, making them an excellent choice for a gourmet appetizer or a light meal option. Be sure to try these smoked salmon goat cheese and leek tarts soon!

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Recipe Rating

  • (4.8 /5)
  • 4 ratings

Ingredients

  • 2 x 95g cans Safcol Premium Smoked Salmon, drained
  • 225g or 2 sheets shortcrust pastry
  • 50g butter
  • 600g leeks, washed and finely sliced (from about 2 large leeks)
  • 1 tablespoon fresh thyme leaves
  • 200ml thick cream
  • 100g goats cheese, crumbled
  • 3 eggs
  • sea salt and freshly ground black pepper

Instructions

  1. Preheat the oven to 200°C
  2. On a lightly floured surface, roll out the pastry to line four 12cm tart cases.
  3. Line the pastry tart cases with greaseproof baking paper and fill with baking beans or uncooked rice.
  4. Bake blind in the oven for 10-15 minutes.
  5. Remove the baking beans or rice and greaseproof paper and return the tart case to the oven to bake for a further 5-6 minutes, or until just cooked and becoming golden-brown.
  6. Reduce the oven temperature to 180°C
  7. Meanwhile, melt the butter in a large frying pan over a low heat. Add the leeks and fry until just softened.
  8. Remove from the heat and leave to cool.
  9. Place the cream and eggs into a bowl and whisk to combine.
  10. Add the egg and cream mixture to the cold leeks and mix together well.
  11. Stir in the salmon and season with salt and freshly ground black pepper.
  12. Pour the leek mixture into the cooked pastry cases. Top each tart with crumbled feta. Bake in the oven for 15-20 minutes or until the filling is just set and the top is golden-brown.

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