3 to 4
10 to 30 mins
30 to 60 mins
- 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
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.