Serves: 6
Prep time: 15 minutes
Cooking time: 35 minutes
Ingredients
- One 400 gram package of puff pastry thawed overnight in the refrigerator
- ½ tbsp unsalted butter
- 2 tbsp finely chopped shallot
- 1 small leek, cleaned and sliced in ½ inch slices white and light green parts only
- 150g of PARAMOUNT SALMON
- 115g of crumbled goat cheese
- 1 cup whipping cream
- 4 large eggs
- ¼ tsp salt
- ¼ tsp of pepper
- ¼ tsp cayenne pepper
Method
- In a medium fry pan, melt butter, shallots and leek, just until the leeks begin to soften. Set aside to cool.
- In a medium bowl, using a whisk, mix whipping cream, eggs, salt, and pepper and cayenne.
- Add in Paramount salmon, cheese, leek mixture, and mix well and set aside.
- Roll out puff pastry on a lightly floured surface to a 25 cm round. Gently transfer to a 23 cm tart pan.
- Trim excess dough from around edge of tart pan leaving 1 cm overhang.
- Gently crimp edge with your fingers. Prick tart shell all over with a fork.
- Pour egg mixture into the pie crust, spreading evenly.
- Bake for approximate 35-40 minutes or until lightly browned, and knife test comes out clean.
- Allow to rest for 5-10 minutes before slicing
