Salmon & Lapsang Souchong tart

On 28 September 2016
[] Tarte au saumon, poireaux et Lapsang Souchong


1 pie crust
Poppy seeds
1 bale of leeks
3 eggs
200g cottage cheese (fromage blanc)
4 slices of smoked salmon
3 teabags of smoked tea ‘Lapsang Souchong
Dill herb, salt and pepper


Preheat the oven to 410°F (210°C). Cut the leeks into small pieces. Cook these for 5 to 7 minutes in a saucepan with boiling water together with the ‘Lapsang Souchong’ precious teabags, devoid of their thread. Once they are cooked, drain the leeks and remove the teabags. Spread the pie crust in a pie plate, poke holes in the dough with a fork and place the poppy seeds. Put the smoked salmon, previously cut into strips, all over the dough’s surface. Whisk the eggs together with the cottage cheese and the dill herb, the salt and pepper. Add the leeks to this mixture, then pour the whole on the smoked salmon. Put in the oven for 25 minutes. To be enjoyed lukewarm for more savors!