Salmon & Leek Tart Tatin

PREP: 15 Minutes
COOK: 25 Minutes
Skill Level: Medium
Picture of a Leek & Salmon Tarte

Nutrition Info (Per Serving)

528 kcal Energy
42g Carbohydrate
16.8g Protein
11.5g (of which Sugar)
31.3g Fat
5.6g Fibre
12.8g (of which Saturated Fat)
1.68g Salt


1 tbsp oil

400g pack leeks, cut into 2cm circles

2 tbsp maple syrup

1 tsp Dijon mustard

150g hot smoked salmon, flaked

375g pack all butter puff pastry

Drizzle balsamic glaze

1 tbsp chopped chives


1. Preheat the oven to 200°C, gas mark 6.

2. Heat the oil in a large frying pan and fry the leeks for 5 minutes, turning once until golden.

3. Mix together the maple syrup and mustard and pour over the base of a 22cm square tin, top with the leeks and then scatter over the salmon.

4. Rollout the pastry to a 24cm square, trimming the edges. Place over the leeks, tucking the edges into the tin to encase the filling.

5. Bake for 25-30 minutes or until golden.

6. Upturn onto a serving plate, drizzle with balsamic glaze and sprinkle with chives.


Cooking Tips

Replace the salmon with leftover cooked chicken or replace with sliced peppers for a vegetarian option. Honey and wholegrain mustard can also be used instead of maple syrup and Dijon.

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