Smoked Salmon and Leek Tart
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.
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 the amount of custard—the tart contains just enough to bind the ingredients together, so the end result is a bit lighter than quiche, with the flavor of salmon at the fore. Each bite contains a trio of flavors and textures: flaky pastry, creamy custard, and briny, rich salmon. Our pat-in-the-pan–style pastry crust—no rolling or fitting required—comes together in a cinch in the food processor. We set the salmon aside while the leek custard cooked in the tart crust. Once cooled, we spooned the chopped salmon over the custard filling, creating a distinct flavorful contrast between the delicate custard and the rich smoky salmon.
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