The BRISÉE WITH SALMON AND LEEKS is a delicious savory tart with an original and appealing flavor. It can be served at the start of a lunch as an elegant appetizer, or as a main course, perhaps accompanied by a generous seasonal salad. In any case, it will amaze your guests, who will surely ask you for the recipe.
This dish doesn’t require much effort, especially if you follow the step-by-step recipe below. I recommend preparing the brisée dough in advance (it’s even better to roll it out after chilling in the refrigerator); the cooking and assembly of the filling ingredients will take only a few minutes and require no difficulty. In no time you’ll discover how well the aroma and sweetness of the leek pair wonderfully with the flavorful and delicate smoked salmon…
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- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 6 servings
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Energy 256.02 (Kcal)
- Carbohydrates 20.31 (g) of which sugars 2.08 (g)
- Proteins 9.85 (g)
- Fat 15.61 (g) of which saturated 7.89 (g)of which unsaturated 4.87 (g)
- Fibers 0.92 (g)
- Sodium 448.62 (mg)
Indicative values for a portion of 90 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 cup all-purpose flour
- 4.5 tbsp butter (cold)
- 2 tbsp water (very cold)
- 1 pinch salt
- 1 leek (large)
- 3 oz smoked salmon
- 2 eggs (medium)
- 1/3 cup milk
- 1/4 cup grated Parmesan
- as needed salt
- as needed black pepper
- as needed extra virgin olive oil
- 2 tbsp breadcrumbs
Tools
- 1 Quiche pan 8 in
- 1 Frying pan
- 1 Bowl
- 1 Rolling pin
- 1 Work surface
- 1 Sieve
- 1 Whisk
Steps
Sift the flour into a large bowl and make the classic well in the center.
Add the cold butter in pieces, the water and the salt.
Begin to quickly work the butter with the water, being careful not to warm the dough too much.
Gradually incorporate the flour into the water and butter until you obtain a homogeneous dough.
Wrap the prepared brisée dough in parchment paper or plastic wrap and let it rest in the fridge for at least 30 minutes.
For the filling of the brisée with salmon and leeks, slice the leek into not-too-thin rounds and rinse them. In a frying pan add a drizzle of oil and gently sweat the leek rings with a pinch of salt over low heat for 10 minutes, taking care not to brown them. If needed, add a little water. Turn off the heat and let cool.
In a bowl place the eggs, the milk, the Parmesan, a pinch of salt and a grating of pepper and whisk. Add the cooled leek and the broken-up smoked salmon.
Mix everything together and set aside.
Roll the brisée dough to a thickness of 3 mm (about 1/8 in) and line an 8 in pan. Prick the base with a fork, sprinkle it with breadcrumbs and bake it in a preheated conventional (non-fan) oven at 356°F for 15 minutes.
Remove from the oven, let it cool slightly and fill it with the filling, being careful not to fill it to the brim or it will overflow during baking.
Bake your brisée with salmon and leeks and cook for another 35 minutes. If the surface browns too much, cover it with aluminum foil.
Once your brisée with salmon and leeks is cooked, remove it from the oven and let it cool slightly, then unmold and serve in slices.
STORAGE
The Brisée with salmon and leeks keeps well in the fridge, well covered, for up to two days. You can also freeze it and, when ready to enjoy, heat it in the oven without the intermediate step of thawing in the refrigerator.
