Authentic home cooking from France, with US measurements.

Originally published on Cookpad France as Tarte de polenta au saumon fumé et aux poireaux

Polenta Tart with Smoked Salmon and Leeks

Name: Polenta Tart with Smoked Salmon and Leeks
Total time: 2400 s
Yield: Serves 4 to 6 servings
Ingredients: 3 eggs; 1 1/4 cups chicken or vegetable broth (300 ml; use 1 1/4 cups water plus 1 bouillon cube); 1 lb leeks, white parts only (about 500 grams); 5 oz smoked salmon (about 150 grams); 1/2 cup ricotta cheese (about 100 grams); 1/3 cup uncooked polenta (about 60 grams); 1/3 cup shredded cheese (about 40 grams; such as Swiss or Gruyère); 1 teaspoon curry powder; Salt and pepper

@chris and co food @Tetelle56

Vannes

This tart is truly delicious and pairs perfectly with a green salad. You can enjoy it hot or cold, either as a main dish or an appetizer.

@chris and co food @Tetelle56

Vannes

This tart is truly delicious and pairs perfectly with a green salad. You can enjoy it hot or cold, either as a main dish or an appetizer.

Saved

Ingredients

40 min

Serves 4 to 6 servings

3eggs
1 1/4 cupschicken or vegetable broth (300 ml; use 1 1/4 cups water plus 1 bouillon cube)
1 lbleeks, white parts only (about 500 grams)
5 ozsmoked salmon (about 150 grams)
1/2 cupricotta cheese (about 100 grams)
1/3 cupuncooked polenta (about 60 grams)
1/3 cupshredded cheese (about 40 grams; such as Swiss or Gruyère)
1 teaspooncurry powder
Salt and pepper

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Steps

40 min

1

Preheat the oven to 350°F (180°C). Clean and slice the white parts of the leeks into rounds. Heat the water and dissolve the bouillon cube in it. Add the leeks and simmer gently for 5 minutes. Add the polenta and keep stirring. Cook for 1 minute. Remove from heat and set aside.
2

In a bowl, beat the eggs with the ricotta. Season with salt and pepper, then pour into the pot with the polenta and leeks. Mix well. Add the smoked salmon, cut into small pieces, and the shredded cheese.
3

Pour the mixture into a silicone baking pan or a pan lined with parchment paper. Bake for 40 minutes. Let cool completely before removing from the pan.

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Cooksnaps

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@chris and co food @Tetelle56

Published in the US on July 05, 2026 14:02

Vannes

je m'appelle Christelle,je vis en Bretagne dans le golfe du Morbihan mais je suis originaire du nord de la France.j'ai toujours aimé cuisiner,j'aime les grandes tablées, recevoir, partager.retrouvez moi sur mon compte Instagram@chrisandcofood