Salmon and leek tart

0
7
Salmon and leek tart

(27) Rate it

  • 0:10 Prep
  • 0:40 Cook
  • 4 Servings
  • Capable cooks

Featured in
Leek recipes, Winter recipes

Ingredients

  • 50g butter, chopped
  • 1 leek, trimmed, halved, washed, sliced
  • 2 tablespoons plain flour
  • 1 1/4 cups milk
  • 1/3 cup grated smoked cheddar cheese
  • 415g can pink salmon, drained, flaked
  • 2 sheets frozen puff pastry, partially thawed
  • 1 egg, lightly beaten
  • salad leaves, to serve

Method

  • Step 1
    Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper.
  • Step 2
    Melt butter in a saucepan over medium heat. Add leek. Cook, stirring, for 6 to 8 minutes or until softened. Add flour. Cook, stirring, for 1 minute. Gradually stir in milk. Cook, stirring, for 3 to 4 minutes or until sauce boils and thickens. Stir in cheese. Set aside to cool slightly. Add salmon. Stir to combine.
  • Step 3
    Cut 1 pastry sheet into a 16cm x 24cm rectangle. Cut remaining sheet into an 18cm x 24cm rectangle. Cut 12 slits in larger sheet, leaving a 2cm border.
  • Step 4
    Place smaller pastry sheet on prepared tray. Spread with salmon mixture, leaving a 3cm border. Brush border with egg. Top with larger sheet. Using a fork, press edges together to seal. Brush with egg. Bake for 25 minutes or until golden. Serve with salad.

  • Low carb
  • Low sugar
  • Lower gi

Nutrition

  • 2666 kj

    Energy

  • 40g

    Fat Total

  • 23g

    Saturated Fat

  • 4g

    Fibre

  • 30g

    Protein

  • 190mg

    Cholesterol

  • 643.21mg

    Sodium

  • 7g

    Carbs (sugar)

  • 38g

    Carbs (total)

All nutrition values are per serve
  • Author: Cathie Lonnie
  • Image credit: Ben Dearnley
  • Publication: Super Food Ideas

Source: taste.com.au

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