Finding that balance between delicious and light is tricky, but that’s what we want when we’re looking for a summer recipe. These smoked salmon, leek and feta tarts are perfect for when you don’t want too much to eat but a salad won’t cut it.
As the sun heats up the summer months, our appetites tend to look for something lighter. We want food that’s delicious but that isn’t going to leave us feeling stuffed and weighed down.
I recently gave these smoked salmon, leek and feta tarts a try, and they were an absolute hit with Mrs Romance and our friends.
They’re perfect for those hot days when you don’t want much to eat or even better when you’ve been asked to bring something for a picnic.
Best of all, these tarts are quick, inexpensive and really quite easy too – and they look the part if you’re bringing them out for a picnic or a party.
Summer recipe – smoked salmon, leek and feta tarts
Makes 8 small tarts (9cm diameter) or 1 large one (13cm x 35cm) that can be sliced
Here’s what you need
- 225g or 2 sheets shortcrust pastry*
- 500g leeks finely sliced
- Butter for cooking
- 3 eggs
- 200ml thick cream
- 2 x 95g tins smoked salmon, drained and flaked
- Salt and pepper for seasoning
- 100g feta cheese
- 1tbsp fresh thyme
Here’s what you do
- Pre-heat your oven to 200oC and line your pie tins with pastry. Then line the pastry with baking paper and fill with baking weights or uncooked rice.*
- Blind bake the pastry cases for 10-15 minutes until the edges have gone golden brown. Remove the baking weights and paper, and return the pie cases to the oven for another 5-6 minutes to cook the pastry through.
You can take these out of the oven to cool if you like while you do the next bit. Reduce the oven to no hotter than 180oC.
- Melt the butter in a pan and fry the sliced leek until it’s soft. Leave it to cool in a bowl.
- Whisk the cream and eggs in a bowl then mix in the cooled leek and salmon. Add the salt and pepper now too, but don’t use too much; the salmon and the feta (next step) add a saltiness of their own.
- Pour the mixture into the pastry cases and top with crumbled feta cheese. Bake in the 180oC oven for 15-20 minutes until the filling is just set and golden on top. The filling will keep cooking for a while after you take the tarts out of the oven.
- Remove tarts from the pie tins and sprinkle a few leaves of fresh thyme on top.
*If you don’t have time or can’t be bothered with baking the pastry, you can sometimes find pre-made pastry cases in the supermarket. This speeds things up considerably!
These tarts go amazingly well with a light cider. We were quite surprised at how tasty and refreshing the Spring Cider Co’s Apple and Soda cider is.
It’s only 2%ABV because the cider’s blended with soda water. It means you can have a couple with brunch and still operate for the rest of the day.
Nothing says summer like a tasty pie and a glass of chilled cider.
For more summer drink options, check out our 7 summer cocktail recipes here.
You might also like the recipe for these amazing sticky date cookies.
And for our other recipe posts, check out our library of recipes here.
Do you have a favourite summer recipe? What’s your secret weapon when it comes to picnics and brunch parties? Tell us in the comments!