Smoked Salmon, Leek and Caper Tart with Almond Milk Filling

Serves 6 to 8

Ingredients

Pastry:

• 1 roll (400 g) ready rolled puff pastry (dairy-free)
• 1 tablespoon (15 ml) thyme leaves, chopped
• Salt and black pepper

 

Filling:

• 500 g washed leeks
• Olive oil
• 200 g smoked salmon ribbons, roughly chopped
• 2 tablespoons (30 ml) chopped thyme
• A small handful of chopped parsley
• 2-3 tablespoons (30-45 ml) baby capers
• 1 cup (250 ml) Almond Breeze Almond Milk Unsweetened Original
• 3 extra large free-range eggs

 

Instructions

• Preheat the oven to 180 °C. Grease a deep 25 cm quiche tin.
• Roll the pastry slightly thinner on a floured surface (it should about 3 mm thick).
• Scatter the thyme over pastry and season with a little salt and a grinding of pepper. Roll into pastry to flavour.
• Line the quiche tin with pastry and blind bake for 10 minutes. Remove and set aside.
• Heat a little oil in a pan and sauté the leeks over a gentle heat until they are soft and fragrant. Cool.
• Scatter the leeks over tart shell and dot over the salmon and capers. Scatter with herbs and season well.
• Whisk almond milk and eggs together until well combined.
• Carefully pour the mixture over the filling.
• Bake for 30-40 minutes or until the filling is just set and turning golden.
• Remove and cool slightly before unmoulding and serving.

Additional Notes