John Myers
Ingredients for 4 servings:
- ½ package of puff pastry (225 g)
- 250 g leek
- 2 tbsp butter
- salt and pepper
- 200 g smoked salmon
- Butter, for greasing
- Flour , for the shape
- 3 eggs
- 200 g cream cheese spread
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Defrost the puff pastry according to the package instructions. In the meantime, trim and wash the leek, cut it into thin rings, and sauté it in hot oil for about 3 minutes, seasoning it with salt and pepper. Cut the smoked salmon into thin strips and mix it in. Place the puff pastry sheets next to each other, slightly overlapping, and roll out on a floured surface into a circle approximately 24 cm in diameter. Lightly grease and flour the tart tin. Place the pastry in the pan and trim off any excess. Prick the pastry several times with a fork and spread the leek and salmon mixture evenly over it. Whisk the eggs with 3 tablespoons of water and the cream cheese, then spread it over the top. Bake in a preheated oven at 200°C (180°C fan/gas mark 3) for about 40 minutes until golden brown.
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