Can I use quick oats instead of rolled oats for the crust?
Rolled oats are recommended for their texture, but quick oats can be used if pulsed briefly in the food processor to avoid a powdery consistency.
DINNER
Hearty Scottish Smoked Salmon and Leek Tart with Oat Crust
Indulge in a truly unique savory tart, where a wholesome oat-based crust cradles a rich filling of tender leeks and delicate smoked salmon. This dish offers a comforting taste of Scotland, ideal for a special dinner.
HOW TO MAKE IT
Let's cook.
01
To make the oat crust, combine 1 1/2 cups rolled oats, 1/2 cup all-purpose flour, and 1/2 teaspoon salt in a food processor. Pulse until the oats are finely ground. Add 1/2 cup cold butter, cubed, and pulse until the mixture resembles coarse crumbs. Add 2 tablespoons cold water, one tablespoon at a time, pulsing until the dough just comes together. Press the dough evenly into a 9-inch tart pan with a removable bottom.
02
Bake the oat crust in an oven at 375°F/190°C for 10 minutes, or until lightly golden. Remove from the oven and set aside.
03
While the crust bakes, prepare the filling. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 2 medium leeks, thinly sliced, and cook for 8-10 minutes, or until softened and translucent. Remove from heat.
04
Evenly scatter 4 ounces flaked smoked salmon over the bottom of the pre-baked tart crust. Top with the cooked leeks.
05
In a medium bowl, whisk together 3 large eggs, 1 cup heavy cream, and 1/4 teaspoon black pepper until well combined. Pour this mixture over the salmon and leeks in the tart crust.
06
Return the tart to the oven and bake at 375°F/190°C for 30-35 minutes, or until the filling is set and lightly golden brown. A knife inserted into the center should come out clean.
07
Let the tart cool for 10 minutes before slicing and serving.
About This Recipe
Indulge in a truly unique savory tart, where a wholesome oat-based crust cradles a rich filling of tender leeks and delicate smoked salmon. This dish offers a comforting taste of Scotland, ideal for a special dinner.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra touch of flavor, add a pinch of fresh dill or chives to the leek mixture. Ensure your butter and water are very cold for the flakiest crust. Do not overmix the crust dough.
Easy Substitutions
You can substitute the smoked salmon with cooked, flaked white fish like cod or haddock. For a vegetarian option, omit the salmon and add 1/2 cup crumbled feta cheese or goat cheese. Whole wheat flour can be used in place of all-purpose flour for the crust.
Storage & Reheating
Store leftover tart in an airtight container in the refrigerator for up to 3 days. Reheat gently in an oven at 300°F/150°C for 10-15 minutes, or until warmed through.
Serving Suggestions
Serve this tart with a simple green salad dressed with a lemon vinaigrette. A side of roasted asparagus or steamed green beans would also complement the flavors. For a heartier meal, pair it with a light potato soup. It's also excellent served cold for a picnic or packed lunch.
Common Mistakes
One common mistake is not blind baking the crust, which can lead to a soggy tart. Another is overcooking the leeks, making them mushy instead of tender. Overmixing the oat crust dough can result in a tough texture. Not allowing the tart to cool slightly before slicing can cause the filling to fall apart. Finally, using warm butter for the crust will make it less flaky.
Frequently Asked Questions
Can I prepare this tart ahead of time?
Yes, you can prepare the tart up to one day in advance and store it in the refrigerator. Reheat as directed in the storage section.
What kind of smoked salmon should I use?
Any good quality cold-smoked salmon will work well. You can use pre-sliced salmon and flake it yourself, or purchase pre-flaked smoked salmon.
MORE TO KNOW
The oat crust in this Scottish Smoked Salmon and Leek Tart provides a wonderful nutty flavor and a slightly chewier texture compared to traditional pastry. To achieve the best results, avoid overworking the dough, which can make it tough. If you find the dough too crumbly to press into the pan, add a tiny bit more cold water, half a teaspoon at a time, until it just holds together. Blind baking the crust is crucial to prevent a soggy bottom, especially with a moist filling like this one. The leeks should be cooked until very soft to ensure they blend seamlessly into the creamy egg mixture.
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