OUR RECIPES

Prep Time: 20 minutes
Cook Time: 25 minutes

1. Pre-heat the oven to 180°C.
2. Heat the oil in a heavy-bottomed frying pan over a medium-high heat and cook the onion until soft and translucent. Remove from the pan and set aside.
3. Add a little extra olive oil to the pan and add in the leek rounds cooking on one side until golden before flipping over and cooking on the next. Remove from the heat and set aside.
4. Crack the eggs into a small bowl, pour in the cream and season with sea salt and freshly ground black pepper then whisk with a fork until smooth.
5. Line a 20cm tart tin with pastry then blind bake until golden brown and the base is cooked through. Remove from the oven.
6. Sprinkle the onion over the bottom of the pastry then arrange the leek rounds on top. Flake the salmon around the leeks then pour in the egg mixture and scatter with the cheese.
7. Put into the oven and bake for 25 minutes or until cooked through and golden on top.
8. Serve with a crisp green salad.