Leek and smoked salmon tart

Ingredients

For 4 servings

• •1 1 Broken paste(s)
• •3 3 Pear(s)
• •150 g 150 g Smoked salmon
• •20 cl 20 cl Thick fresh cream
• •3 3 Egg(s)
• •10 cl 10 cl Half-skimmed milk
• •80 g 80 g grated emmental cheese
• •20 g 20 g Butter
• •1 c. à soupe 1 tbsp Olive oil
• •1 c. à soupe 1 Tbsp. Dijon Mustard
• •1 c. à soupe 1 Tbsp Aneth
• •1 c. à soupe 1 tbsp. Lemon juice
• •Salt
• •Black pepper
• •Nutmeg

Method

1. 1.Preheating
2. 2.Start by preheating your oven to 180°C (th.6) so that it reaches the ideal temperature while preparing the other elements of the recipe. This preheating is essential to ensure a homogeneous cooking of the pie as soon as it is in the oven.
3. 3.Preparation of vegetables
4. 4.Wash the leeks thoroughly, cut the extremities and remove the hard green parts. Finely slice the leek whites. In a frying pan, melt the butter with the olive oil, then sauté the leeks over low heat for 15 minutes, until they are tender.
5. 5.Preparation of apparatus
6. 6.In a salad bowl, whisk the eggs with the cream and milk. Add mustard, dill, lemon juice, a pinch of salt, black pepper and some grated nutmeg. Mix vigorously to achieve a well-homogeneous and fragrant device.
7. 7.Assembly
8. 8.Roll the broken dough in a pie mould covered with sulphurized paper. Stitch the bottom with a fork. Spread the melted leeks on the dough, place the slices of smoked salmon over it, then evenly pour the apparatus to the eggs. Sprinkle with grated emmental to bring gratin.
9. 9.Cooking
10. 10.Slip the pie into the preheated oven and cook for 35 to 40 minutes. Watch the cooking: the pie must be golden and the apparatus well taken. Adapt the duration according to your oven. If necessary, continue slightly to get a nice coloration.
11. 11.Service
12. 12.Wait a few minutes at the exit of the oven to facilitate cutting. Then serve the leek pie and hot or lukewarm smoked salmon with a seasoned green salad. Enjoy immediately to enjoy its flavors.