SMOKED SALMON, ARUGULA AND GOAT CHEESE TART

By LindaW1955

Ingredients

• Pie crust for tart pan
• 3 tablespoons olive oil
• 1 medium leek, pale green and white part only, cleaned and thinly sliced
• 6 cups baby arugula leaves (6 ounces)
• 2 ounces goat cheese, crumbled
• 3 ounces smoked salmon, chopped into 1/2-inch pieces
• 6 large eggs, at room temperature
• Kosher salt and freshly ground pepper
• Special equipment: a 9-inch diameter tart pan with a removable base

Details

Preparation time 15mins
Cooking time 45mins

Preparation

Step 1

For the filling: In a medium skillet, heat the olive oil over medium-high heat. Add the leeks and cook, stirring frequently, until softened, about 3 minutes. Add the arugula and cook until wilted, about 2 minutes. Spoon the leek mixture over the crust. Sprinkle the goat cheese and smoked salmon on top.
Place the dough in the prepared pan and trim any excess dough from the top of the pan. Using a fork, prick the dough all over and bake for 12 minutes. Let the crust cool for 15 minutes.

In a medium bowl, whisk together the eggs, 1 teaspoon salt and 1/2 teaspoon pepper until frothy. Pour the egg mixture over the filling. Place the tart pan on a baking sheet and bake until the filling has set and the cheese begins to brown, 35 to 40 minutes. Cool for 30 minutes, then remove the sides and base of the tart pan.



Cut the tart into wedges. Serve warm or chilled