Salmon and leek tart tartin

Prep: 15 minutes

Cook: 25-30 minutes

Serves 4


1 tbsp oil

400g pack leeks, cut into 2cm circles

2 tbsp maple syrup

1 tsp Dijon mustard

150g hot smoked salmon, flaked

375g pack all butter puff pastry

Drizzle balsamic glaze

1 tbsp chopped chives


  1. Preheat the oven to 200oC, gas mark 6.
  2. Heat the oil in a large frying pan and fry the leeks for 5 minutes, turning once until golden.
  3. Mix together the maple syrup and mustard and pour over the base of a 22cm square tin, top with the leeks and then scatter over the salmon.
  4. Rollout the pastry to a 24cm square, trimming the edges. Place over the leeks, tucking the edges into the tin to encase the filling. Bake for 25-30 minutes or until golden.
  5. Upturn onto a serving plate, drizzle with balsamic glaze and sprinkle with chives.

Cooks tip

Replace the salmon with leftover cooked chicken or replace with sliced peppers for a vegetarian option.  Honey and wholegrain mustard can also be used instead of maple syrup and Dijon.