Smoked Salmon and Leek Tart

Name: Smoked Salmon and Leek Tart
Yield: Serves 8 as an appetizer, or 6 as a main course
Ingredients: 1 1/4 cups (6 1/4 ounces), unbleached all-purpose flour; 1 tablespoon, sugar; 1/2 teaspoon, salt; 8 tablespoons (1 stick), unsalted butter, cut into 1/2-inch cubes and chilled; 3 tablespoons, ice water; 1 tablespoon, unsalted butter; 1 pound, leeks, white and light green parts only, halved lengthwise, sliced thin, and rinsed thoroughly (see illustrations below); , Salt; 2 , large eggs; 1/2 cup, half-and-half; 1 tablespoon, minced fresh dill leaves; , Ground black pepper; 6 ounces, smoked salmon, thinly sliced, cut into 1/4-inch pieces; 1 tablespoon, extra-virgin olive oil; 1 tablespoon, minced fresh chives; 1 , lemon, cut into wedges (for serving)

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Main Courses

Fish & Seafood

Tarts

When made successfully, this Scottish classic strikes an elegant balance of rich, smoky, and sweet flavors and custardy, crisp, and silky textures. But it rarely succeeds.

A cookbook recipe exclusively for All-Access members from The Savory Baker

SERVES8 as an appetizer, or 6 as a main course

A cookbook recipe exclusively for All-Access members from The Savory Baker

WHY THIS RECIPE WORKS

Scots utilize their abundance of smoked salmon in several ways, but perhaps one of the tastiest is the smoked salmon and leek tart. The tart is similar to quiche in that the filling is built on a custard base, but it differs from quiche in ...

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