Brie au bleu, salmon and leek fondant tart

 
Daily
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Brie au bleu, salmon and leek fondant tart
Serves: 
3 to 4
Preparation time: 
10 to 30 mins
Cooking time: 
30 to 60 mins
Ingredients: 
  • 200g Brie au Bleu ILE DE FRANCE®
  • 1 rolled sheet of puff pastry
  • 250g raw fresh salmon
  • 1 leek
  • 2 eggs
  • 30g butter
  • 20cl whole whipping cream
Preparation: 

A balanced meal | Inexpensive meal

 

Peel, chop and wash the leek. Drain in a sieve, then cook in a saucepan on a medium heat for 10 mins with butter, salt and pepper.

Preheat oven to 180°C (thermostat 6).

Cut 2 generous slices of Brie au Bleu ILE DE FRANCE® then cube the remainder. Cut the salmon into small pieces. Beat the eggs in a bowl with cream, salt and pepper.

Line 4 small pie dishes with the pastry.

Spread the simmered leeks, the Brie au Bleu ILE DE FRANCE® cubes and salmon over the base of the pie dishes. Pour over the cream, then place ½ a slice of Brie au Bleu ILE DE FRANCE® on top.

Bake the tarts in the oven for 20-25 mins. Remove the tarts from the oven and allow to cool slightly before serving.

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