James Martin's salmon, thyme and leek tart is best topped with lots of grated parmesan...
James Martin's salmon, thyme and leek tart is a hearty, healthy way to satisfy hungry tums this spring It's sure to be a big hit with all the family and it would make a great addition to your picnic or party food spread. One of our favourite James Martin recipes (opens in new tab).
- 1 x 300g pack ready-made short crust pastry
For the filling
- 1 x 180g can skinless and boneless red salmon, drained
- Splash of olive oil
- 1 large sliced white onion
- 2 cloves of garlic, crushed
- 250g baby leeks green tops removed and halved
- 2 eggs, beaten
- 3 egg yolks
- 250ml double cream
- 75ml milk
- 300g English cheddar, grated
- 2 sprigs fresh thyme
- Pre-heat the oven to 190C/375F/Gas 5.
- Roll out the pastry on a lightly floured surface and line a 22 cm or 10" flan dish that has been well buttered and lightly floured.
- Line the flan dish with the pastry, but don't cut off the edges of the pastry yet then set to one side.
- Place a pan over a medium heat with a little olive oil add the onions and garlic and sweat them for about 3 minutes. Add the cut leeks and cook for a further 3 minutes.
- Remove from the heat and set to one side.
- Combine the eggs and egg yolks, cream and milk in a bowl and season well. Mix in half of the cheese and spoon into the pastry case.
- Add the salmon, onion and leek mix. Top with the remainder of the cheese and then finally the thyme.
- Place into the oven and cook for about 30 minutes or until set.
- Remove from the oven allow to cool slightly, trim the edges of the pastry and remove from the ring. Place onto a large plate, ready to serve.
Top Tip for making James Martin’s salmon, thyme and leek tart
When finished, try grating parmesan cheese over the tart and putting it under the grill for a few seconds for an extra tasty topping!
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James Martin is best known as the presenter of BBC’s Saturday Kitchen, which he hosted between 2006 and 2016. He's now the host of Saturday Morning with James Martin on ITV. James started his formal training to become a chef at Scarborough Technical College in 1988 and went on to further his skills at Hostellerie De Plaisance, Saint-Émilion, and Maison Troisgros in France before joining Anthony Worrall Thompson's 'One Ninety Queen's Gate restaurant in London.
He became head chef at just 22 when he joined Hotel Du Vin and went on to work in some of the best restaurants in London including Harvey’s in Wandsworth, The Square in Mayfair and Alastair Little in Soho. James Martin has been on our TV screen for over 20 years, hosting Saturday Kitchen, as well as making appearances on Ready Steady Cook, and The Great British Menu and is a regular on This Morning. He enjoys cooking for his family and making dishes that are delicious and simple recipes that anyone can follow.
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