Ingredients

• 125g John Ross Jr’s Traditional Smoked Salmon, chopped
• 400g slightly defrosted puff pastry
• 1 x tablespoon chopped fresh tarragon
• 3 x well-rinsed leeks cut in half lengthwise and then crosswise into thin half-moons
• 1 tablespoon unsalted butter
• 1 teaspoon canola oil
• Salt & freshly ground black pepper
• 3 large eggs
• 1 tablespoon water
• 1/2 cup double cream
• Pinch freshly grated nutmeg
• A sprinkle of flour for the work surface

Preparation method

Line a 9 x 13 inch (or the nearest size) baking tray with parchment paper, allowing for a few inches of overhang so you can use it to remove the tart after baking.

Lightly flour a work surface and then roll out the pastry so that it covers the tray. Use a fork to prick the bottom surface of the pastry and refrigerate until firm.

While the pastry’s in the fridge, heat the butter and oil in a large skillet over medium heat, add the leeks and stir. Season to taste with salt and peppers and keep stirring until the leeks are soft and tender. When done, remove from the heat and loosely cover to keep warm.

Preheat the oven to 200 degrees Celsius.

Whisk together one of the eggs with the water in a small bowl and brush the mixture over the chilled puff pastry. Bake for 12 - 15 minutes until it’s a pale golden colour then remove from the oven.

Beat the remaining two eggs, double cream, nutmeg and tarragon in a medium bowl until smooth. Again, season to taste but beware of adding too much salt at this stage as the smoked salmon will go some way to season the mixture.

Spread the salmon and leeks evenly over the still-warm crust then pour in the mixture making sure that it is evenly distributed. Return to the oven and bake for 20 minutes or until the filling is set.

Once cooked, place on a wire rack to cool for 10 minutes and then serve immediately.