Salmon and Leek Tart

Name: Salmon and Leek Tart
Yield: Serves 4 to 6 servings
Ingredients: For the crust:; 3/4 cup buckwheat flour (86 grams); 3/4 cup rye flour (86 grams); 1 teaspoon baking powder (about half a packet); 1 egg; 3 tablespoons plain nonfat yogurt or regular yogurt (40 grams); 1 pinch salt; 2 tablespoons water (about 30 ml), as needed; For the filling:; 1 pound leeks (500 grams); 1 pound skinless salmon fillet (500 grams); 1/3 cup dry white wine (100 ml); 1 vegetable bouillon cube; 1/3 cup plain yogurt (100 grams); 2 eggs

Poivre Sel Basilic @cook_17296892

📍Île-de-France

Salmon and Leek Tart

Poivre Sel Basilic @cook_17296892

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Ingredients

Serves 4 to 6 servings

For the crust:
3/4 cupbuckwheat flour (86 grams)
3/4 cuprye flour (86 grams)
1 teaspoonbaking powder (about half a packet)
1egg
3 tablespoonsplain nonfat yogurt or regular yogurt (40 grams)
1 pinchsalt
2 tablespoonswater (about 30 ml), as needed
For the filling:
1 poundleeks (500 grams)
1 poundskinless salmon fillet (500 grams)
1/3 cupdry white wine (100 ml)
1vegetable bouillon cube
1/3 cupplain yogurt (100 grams)
2eggs

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Steps

1

To make the crust:
In a food processor, combine the flours, baking powder, egg, 3 tablespoons of yogurt, and salt. Gradually add about 2 tablespoons of water until the dough pulls away from the sides. Wrap the dough and refrigerate for 30 minutes.
2

For the filling:
Slice the white parts of the leeks into rounds. Sauté them in olive oil for 5 minutes. Add the white wine and crumbled bouillon cube, then cook over low heat for another 20 minutes.
3

In a bowl, beat 2 eggs with about 1/3 cup of yogurt.
4

Remove the dough from the fridge, roll it out, and place it in a lightly oiled tart pan. Prick the crust with a fork.
5

Spread the leeks and large chunks of salmon (skin removed) over the crust, then pour the egg and yogurt mixture on top.
6

Bake at 400°F (200°C) for 30 minutes.