Maite Paternain/NZ House & Garden
Leek, Salmon & Dill Tart
Perfect for picnics, lunches or a light dinner, this pie is delicious served warm or at room temperature.
* Recipe: Tart with caramelized onions and fresh cream
* Mushroom soup and leek and blue cheese pie to share
* Recipes: Eggplant and halloumi salad, asparagus and pancetta quiche, plus yogurt panna cotta
LEEK, SALMON AND DILL PIE
For 4 people
160g plain flour
120 g cold butter, diced
50ml cold water
1 free-range egg
1 large leek, sliced
1 tablespoon of butter
3 large free-range eggs
1 teaspoon of salt
50g cream cheese
100g smoked salmon
Dill, coarsely chopped
Pastry : Place the flour and butter in a large mixing bowl. Gently rub with your fingertips until the mixture resembles coarse crumbs. Add water and mix to form a paste. Cover the dough with cling film and flatten slightly. Refrigerate for a few hours or freeze for up to 15 minutes.
Preheat the oven to 200C.
On a lightly floured work surface, roll out the dough into a circle about 4mm thick. Place in a greased 24cm fluted pie pan, pressing down well. Return to refrigerator for at least 30 minutes.
Make holes in the dough with a fork then line with parchment paper and fill with baking paper. Bake for 15 minutes then remove blind baking material and baking paper. Whisk the egg and brush it on the dough then bake for 10 minutes.
Lower the oven temperature to 180C.
Filling: In a skillet, cook the minced leek in the butter for 10 minutes then place it in the base of the pie.
Whisk the eggs, cream and salt. Pour the mixture over the leeks. Sprinkle half the teaspoons of cream cheese on top of the filling and bake for 25 minutes or until just set.
Let cool slightly then sprinkle slices of smoked salmon and fresh dill over the pie before serving.