Smoked Salmon and Leek Tart

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This tart has a clean flavor logic: the leeks cook down into something almost buttery, the custard stays just set rather than rubbery, and the smoked salmon brings enough salt that you barely need to season anything else.

It’s a solid option for a weekend lunch, a light dinner alongside a green salad, or a make-ahead centerpiece for a brunch spread. The whole thing comes together in about 40 minutes if you use a store-bought shortcrust shell.

I use cold-smoked salmon here rather than hot-smoked, because it stays tender in the custard instead of breaking into dry flakes — unlike smoked fish served cold in a salad, where that flakier texture is actually an asset. Lay the slices in after pouring the egg mixture, not before, so they don’t sink to the bottom.

Leftovers reheat well in a low oven and hold their texture better than most egg-based tarts.

Why You’ll Love This Recipe

• Leeks and salmon custard slices cleanly every time
• Blind-baked shell stays crisp under the filling
• Make ahead and reheat without rubbery eggs
• Works warm, room temp, or straight from the fridge

Ingredient Notes

• Cold-smoked salmon: Use thinly sliced cold-smoked salmon rather than hot-smoked for a silky texture that doesn’t dry out in the oven. About 120 g is enough – it’s briny, so more can overwhelm the custard.
• Leeks: Use only the white and pale green parts. Slice them thin so they soften completely in 8-10 minutes – any crunch left will be obvious once the tart is sliced. You can substitute shallots if leeks aren’t available.
• Shortcrust pastry shell: A 23 cm store-bought blind-baked shell works fine here. If making your own, chill the dough for 30 minutes before lining the tin and blind-bake until fully dry on the base.
• Double cream: Double cream (heavy cream) gives the custard a rich, slightly firm set. You can replace half with creme fraiche for a sharper flavor, but avoid single cream – the custard will be too loose.
• Eggs: Three whole eggs plus one yolk gives a stable custard that slices cleanly. Using only whole eggs works but the custard will be slightly less silky.
• Fresh dill: Dill is the natural pairing here – about 2 tbsp chopped is enough. Flat-leaf parsley or chives work as substitutes if you don’t have dill on hand.

Smoked Salmon and Leek Tart

A shortcrust tart filled with softened leeks, cold-smoked salmon, and a lightly set cream and egg custard. Serves 4 as a main.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Calories: 420

Ingredients Method Notes

Ingredients

  

Pastry

• 1 shortcrust pastry shell, 23 cm, blind-baked store-bought or homemade

Filling

• 2 medium (about 300 g trimmed) leeks, white and pale green parts only, thinly sliced
• 20 g unsalted butter
• 120 g cold-smoked salmon, thinly sliced
• 2 tbsp fresh dill, roughly chopped
• 1 tsp lemon zest

Custard

• 3 large eggs
• 1 egg yolk
• 180 ml double cream (heavy cream)
• 60 ml whole milk
• 1/4 tsp black pepper, freshly ground
• a small pinch fine sea salt taste first - the salmon is salty

Method

 

Prepare the leeks

1. Heat the oven to 170 C / 340 F.
2. Melt the butter in a medium frying pan over medium-low heat. Add the sliced leeks and cook for 8-10 minutes, stirring occasionally, until completely soft and just starting to turn golden at the edges.
3. Remove from heat, press the leeks lightly with a spoon to release any liquid, then discard the liquid. Set leeks aside to cool for 5 minutes.

Make the custard

1. In a mixing bowl, whisk together the eggs, egg yolk, double cream, and milk until smooth and uniformly combined.
2. Add the lemon zest, chopped dill, and black pepper. Taste and add a very small pinch of salt if needed - the salmon adds significant saltiness.

Assemble and bake

1. Place the blind-baked pastry shell on a baking sheet. Spread the softened leeks evenly across the base.
2. Pour the custard mixture over the leeks slowly, filling to about 5 mm below the pastry rim.
3. Lay the smoked salmon slices across the top of the custard, gently pressing them just below the surface so they don't curl during baking.
4. Bake at 170 C / 340 F for 22-25 minutes, until the edges are set and the center still has a slight wobble when the tin is nudged.
5. Remove from the oven and rest on a wire rack for 10 minutes before slicing. The custard will firm up fully as it cools.

Notes

If the pastry edges start browning too fast during the custard bake, cover them loosely with a strip of foil for the last 10 minutes.

Tips for Success

• Blind-bake the shell until the base looks dry and matte before adding any filling.
• Cook leeks over medium-low heat until completely soft – no resistance when pressed with a spoon.
• Whisk eggs and cream together off the heat, then season lightly because the salmon adds significant salt.
• Lay salmon slices across the leeks after pouring in the custard to keep them near the surface.
• Bake at 170 C / 340 F until the custard has a slight wobble at the center, then rest 10 minutes before slicing.

Variations

• Swap smoked salmon for hot-smoked trout and add a teaspoon of horseradish to the custard.
• Add 60 g crumbled goat cheese over the leeks before pouring in the egg and cream mixture.
• Use a gluten-free shortcrust pastry shell and keep all other ingredients the same.

Storage and Reheating

Store cooled tart slices in an airtight container in the fridge for up to 2 days. Keep the tart whole if possible – individual slices dry out faster at the cut edges.

To reheat, place slices on a baking sheet in a 160 C / 320 F oven for 10-12 minutes. Avoid the microwave – it turns the custard spongy and softens the pastry base.

This tart doesn’t freeze well. The custard weeps on thawing and the pastry turns soggy.

Serving Suggestions

A sharp green salad with a lemon and Dijon dressing cuts through the richness of the custard. Watercress or peppery rocket both work better here than mild iceberg.

For a brunch spread, serve the tart at room temperature alongside pickled cucumber slices and good rye crackers. A small bowl of creme fraiche with lemon zest on the side lets guests adjust the richness themselves.

For a light dinner, pair one slice with roasted asparagus or steamed new potatoes dressed with olive oil and chives. A glass of dry white Burgundy or unoaked Chardonnay sits well with the smoked salmon.

FAQ

Why is my smoked salmon and leek tart custard watery after baking?

The most common cause is underdrained leeks – if they hold moisture, it releases into the custard during baking. Cook leeks until fully soft and press them gently with a spoon to remove excess liquid before adding them to the shell. Using single cream instead of double cream can also make the custard too loose.

Can I use hot-smoked salmon instead of cold-smoked in this tart?

Yes, but the texture will be flakier and drier once baked. Flake hot-smoked salmon into chunks and fold it into the leeks rather than laying slices on top – it blends better that way.

How do I know when the smoked salmon tart custard is done in the oven?

The edges should be just set and the center should still have a slight wobble when you nudge the tin – like a just-set jelly. It firms up as it rests out of the oven, so pull it at that point rather than waiting for it to look fully solid.

Can I make this smoked salmon and leek tart the night before serving?

Yes, it holds well overnight in the fridge and the flavors actually deepen slightly. Reheat covered loosely with foil in a 160 C oven for about 12 minutes, or serve it at room temperature if the kitchen is warm.

Is smoked salmon and leek tart gluten-free?

Not with standard shortcrust pastry. To make it gluten-free, use a dedicated gluten-free shortcrust shell – the filling itself (salmon, leeks, eggs, cream, dill) contains no gluten. Check the smoked salmon packaging too, as some brands add flavorings that contain wheat.

What goes well with smoked salmon tart for a brunch table?

Pickled cucumber, a simple watercress salad, and rye crackers all work with the briny salmon and rich custard without competing with it. A pitcher of sparkling water with lemon or a dry sparkling wine keeps the spread light.