James Martin's salmon tart recipe

James Martin
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James says, “Salmon is incredibly nutritious, bursting with protein and Omega 3. It’s full of flavour and extremely adaptable, making it perfect for a variety of simple family suppers. Add to your store cupboard essentials and you’ll never be stuck for choice.”

Ingredients

1 300g pack ready-made short crust pastry
180 g tinned red salmon, drained - For the filling
1 Splash of olive oil - For the filling
1 Large sliced white onion - For the filling
2 Cloves of garlic, crushed - For the filling
250 g Baby leeks green tops removed and halved - For the filling
2 Eggs, beaten - For the filling
3 Egg yolks - For the filling
250 ml Double cream - For the filling
75 ml Milk - For the filling
300 g English cheddar, grated - For the filling
2 Sprigs fresh thyme - For the filling

Details

Cuisine: British
Recipe Type: Main
Difficulty: Easy
Preparation Time: 15 mins
Cooking Time: 45 mins
Serves: 4

Step-by-step

Pre-heat the oven to 190°C/375°F/gas mark 5. Roll out the pastry on a lightly floured surface and line a 22cm (10in) flan dish that has been well buttered and lightly floured.
Line the flan dish with the pastry, but don't cut off the edges of the pastry yet then set to one side. Place a pan over a medium heat with a little olive oil add the onions and garlic and sweat them for about 3 minutes. Add the cut leeks and cook for a further 3 minutes. Remove from the heat and set to one side.
Combine the eggs and egg yolks, cream and milk in a bowl and season well. Mix in half of the cheese and spoon into the pastry case. Add the John West Salmon, onion and leek mix. Top with the remainder of the cheese and then finally the thyme.
Place into the oven and cook for about 30 minutes or until set. Remove from the oven allow to cool slightly, trim the edges of the pastry and remove from the ring. Place onto a large plate, ready to serve.