Since turkeys don’t care for leeks, they are the only crop that survived in our garden this summer. We decided to use up our abundance by trying some recipes from the British Isles. This smoked salmon tart seemed perfect because: 1) it uses leeks, and 2) it requires a tart pan, which I have always wanted an excuse to purchase. (Tart pans seem so sophisticated.)
7/10 I think this would have rated higher if I had used the tart crust recipe in the book, but instead I tried to invent a gluten-free crust, which didn’t work out very well. No one raved about this recipe, but the leftovers did get eaten — cold, for breakfast. This is a recipe I’d like to try again with a different crust.
Prep time: Forever! Seriously, it should have rated a 10 for the amount of time we put into it.
Serves 8 or 6, depending on how many teenage boys are present
Recipe adapted from: The Best International Recipe
One 9-inch tart crust (If I find a better gluten-free tart crust recipe, I will post it.)
1 pound leeks, white and green parts only
1 Tbsp. butter
2 large eggs
1/2 cup half-and-half
1 tsp. dried dill
black pepper to taste
6 ounces smoked salmon
The recipe calls for the crust to be covered with aluminum foil, filled with pie weights, and baked for 30 minutes at 375 before adding the filling. We used dried beans for our pie weights.
Slice and wash the leeks.
Mix together all the remaining ingredients, except the salmon. Add the leeks to the liquid ingredients and pour into the crust. Bake 20-25 minutes. Top with chopped salmon, and serve with lemon if desired.
These are the turkeys that ate the garden. We will eat them soon. Don’t feel sorry for them. They have lived a cushy life of eating what they please, going where they choose, and watching movies through our windows.