Quiche with leeks, salmon and candied tomatoes: the delicious recipe

Tarte poireau tomate confite

Ingredients for 4 people :

  • 350 g of salmon fees
  • 6 tomatoes candied
  • 2 leeks
  • 20 g semi-salted butter
  • 1 glass of white wine
  • 50 cl single cream (30% fat)
  • 1 pinch of curry
  • 3 eggs
  • 1 shortcrust pastry
  • 1 tbsp. tarragon mustard
  • Salt, freshly ground pepper

Here is a happy mix between leek pie, salmon and candied tomato.

Leek, salmon and tomato confit tart

Preheat the oven to 190 °C (th.6/7).

  • Remove the skin and dice the salmon.
  • Coarsely chop the candied tomatoes.
  • Remove the first leaves from the leeks. Cut them into small pieces and wash them. Sweat them in butter without colouring them. Pour the white wine, bring to the boil and add 10 cl of cream. Season with salt, pepper and curry. Evaporate.
  • Break the eggs, put them in a bowl, beat them into an omelette, pour in the remaining cream. Beat again and season.
  • Prick and brush the tart base with tarragon mustard, spread the leeks, diced salmon and candied tomatoes. Pour the contents of the salad bowl.

Put in the oven for about 20 minutes.

About this recipe

Cellar side  Côte de Bellet.

Words from the kitchen

Sweating: removing the water from the vegetation of a vegetable by gently heating it without colouring it in a fatty substance in order to concentrate the flavours.

Wellness  Calories per person: 960.

Recipe: A. Beauvais, Photo: F. Hamel

Recipe: A. Beauvais, Photo: F. Hamel