Salmon & Leek Filo Tart from the Woodfired Oven
A really delicious tart that’s easy to put together and tastes amazing – what more can you want! Do give it a try and let us know how you get on. The video of David making it in the woodfired oven is here.
Don’t worry if you haven’t got a woodfired oven, he’ll tell you how to bake it in a regular oven as well; just cook the veggies on your hob before turning them into the tart.
If you’d like to smoke your own salmon, check out our video on how to do it here
2 tarts will serve 6
1 pack filo pastry with 16 layers of pastry
150g butter, melted
2 pieces hot smoked salmon, 300g in total, skinned
2 leeks, thinly sliced, washed and drained
1 yellow pepper, deseeded and thinly sliced
2tbsp olive oil
120g frozen peas, defrosted
60ml double cream
1tsp grain mustard
Salt and pepper
1tbsp sesame seeds
Oven state, equipment etc
Oven at 3-4 Mississippi to cook the tart; you can have a small fire to heat the pan and cook the veggies
Door off to cook the vegetables and on to bake the pie
Heat deflector to prevent side-scorch
Teflon sheet to put the pie on to bake in the oven
- Heat a wide pan in the oven and when it’s hot add the olive oil.
- Add the leeks and yellow pepper strips and cook them in the oven until soft and tender – this takes about 15 minutes so don’t rush it as you don’t want the veggies to colour; put a lid on the pan if you need to protect them and if they are cooking and colouring too quickly.
- Stir in the peas, cream and mustard and season well. Put the pan back in the oven to reduce the cream so there’s hardly any left and to cook the peas.
- While the veggies are cooking, brush half the pieces of filo pastry with butter and pile them on top of each other to create a circle.
- When the vegetables are cooked and the cream has reduced, flake the hot smoked salmon into the pan and stir well. Keep the pieces of salmon quite big.
- Put half the mixture on top of the filo circle and spread out to a circle leaving a margin of about 6cm at the edges. Gently fold the pastry over the salmon filling and brush with butter; the pastry doesn’t need to meet, you want to be able to see the filling in the top of the tart. Sprinkle half of the sesame seeds on to the buttered pastry.
- Put the tart on the silicon sheet and put it in the oven. Shut the door so it’s a little ajar and bake the tart for 12-15 minutes until golden brown and crispy. Turn the tart round in the oven half way through baking so that it colours evenly.
- Use the rest of the pastry and ingredients to make another tart.
- Serve at once with sautéed potatoes and a green salad.
Alternate fillings –
- Use roast chicken or shredded ham instead of the salmon
- Leave out the meat/fish to make a vegetarian version
- Diced, cooked potatoes and sautéed sprouts & red peppers make a great version with feta cheese and pumpkin seeds – a bit like upmarket Bubble & Squeak
- Also delicious served cold