City Palate

The Entertaining Issue - November December 2017

Caramelized Leek and Smoked Trout Tart
Sept/Oct 2011

This attractive tart is easy to make and sure to impress as a simple main course. When preparing leeks, separate the leaves and rinse thoroughly under cold running water because soil and grit often get caught between the layers.

1 lb. puff pastry

2 T. olive oil

4 leeks, white part only, rinsed and sliced crosswise

2 sprigs tarragon, minced

zest of 1 lemon

9 oz. smoked trout, removed from skin and sliced thin

1/2 c. whipping cream

3 eggs

1 c. crème fraîche

salt and pepper to taste

Preheat oven to 350°F. Roll out puff pastry and fit it into a 10-inch tart shell. Refrigerate until ready to use.

In a medium sauté pan, add the olive oil and sauté the leeks over medium-low heat until tender and lightly browned. Remove from heat and add tarragon and lemon zest. Transfer to the bottom of the prepared tart shell and top with the smoked trout.

In a medium sized bowl, whisk together the cream, eggs, and crème fraiche. Add salt and pepper to taste. Pour over the smoked trout and leek mixture. Don’t over fill your tart shell. Bake for 35 minutes, or until the tart has completely set. Cool slightly and serve. Serves 6.