46
/
320
g ready-rolled all-butter
shortcrust pastry
1
leek, finely sliced
2
medium Columbian
Blacktail Free Range Eggs,
lightly beaten
150
ml essential Waitrose
Whole Milk
30
g essential Waitrose
Grated Parmigiano
Reggiano
30
g watercress leaves
(
stalks discarded), finely
chopped
170
g pack Waitrose Lemon
&
Herb Poached Scottish
Salmon Fillets, skin removed
Green salad, to serve
1
Put a baking sheet in the oven and preheat to 200ºC, gas mark 6. Line a 20cm
loose-bottomed tart tin with pastry, prick the bottom with a fork, line with baking
paper and baking beans and bake for 15 minutes. Remove the paper and beans
and bake for 5 minutes more or until golden. Turn down the oven to 180ºC, gas
mark 4.
2
Meanwhile, steam the sliced leeks for 5 minutes or until tender, then set aside.
Mix the eggs with the milk and most of the Parmigiano Reggiano. Stir in the
watercress and season well with black pepper.
3
Spread the steamed leeks over the base of the tart, then pour over the egg
mixture, flake the salmon over the top and sprinkle with the remaining
cheese. Bake on the preheated sheet for 25–30 minutes until the filling is just set
and the pastry is golden. Serve warm or chilled, in wedges, with green salad.
Nutrition
520
kcals/23.5g protein/37.7g carbohydrate/3.7g sugars/ 30.6g fat/16.8g
saturated fat/2.4g fibre/0.9g salt per serving
Serves 4
Prepare 15 mins
Cook 50 mins