Salmon, Leek and Corn Tart

Pastry is made extra tasty when you include a little creamed corn.

I threw out the packet of wood smoked salmon, so don’t know the actual weight sorry.  I bought it at Woolworths – it’s with the other packets of smoked salmon.  There were 3 slices to the packet (each about 1cm thick) – hot wood smoked, and then vacuum sealed on a blue tray.  Can’t even remember the brand.  Given these clues I hope you can find it.

Salmon, Leek and Corn Quiche

Serves 6 to 8

For the pastry:

200g plain flour

¼ teaspoon baking powder

½ teaspoon salt

100g butter, diced

1 egg, lightly whisked

¼ cup creamed corn

1/3 cup water

In the bowl of a food processor, combine the flour, baking powder, salt and butter. Process until the mixture resembles breadcrumbs. Transfer to a bowl.

Whisk together the egg, corn ad water and mix into the other mixture until a soft dough is formed, adding a little extra water if necessary. Wrap the dough in cling film and refrigerate for 30 minutes.

Grease a slice or rectangular flan tin 18cm x 28cm (approximately).

Roll the dough out on a lightly floured surface to 6mm thick and then lift into the tray (you will have to much, there will be quite a bt of onverhang). Press into the corners and base and trim off excess.

Any leftover pastry can be wrapped in cling film and be used next day, or freeze for up to 3 months).

For the Filling

 50g butter

2 leeks, white part only, finely sliced

1 small red capsicum, diced

3 slices wood smoked salmon, pulled into 6mm flakes

60g cold smoked salmon slices, diced

Remainder of 400g tin creamed corn (see pastry ingredients)

5 eggs, lightly whisked

¾ cup cream

½ cup grated tasty cheese

3 teaspoons sweet chilli sauce

2 teaspoons lemon juice, optional

2 spring onions, sliced

Melt the butter over medium heat then add the leeks and cook over medium low heat until almost softened, then add the capsicum and cook for 45 minutes more. Cool.

Mix in the salmon. And then spoon evenly over the pastry base. Sprinkle the cheese over.

Whisk together the eggs, cream, corn and sweet chilli sauce and add salt and white pepper to taste.

Pour carefully over the salmon mixture. Sprinkle with the topping.

For the topping

 1 cup cornflakes

125g grated tasty cheese

¼ cup parmesan

1 teaspoon curry powder

¼ teaspoon stock powder (vegetable or chicken)

Place all ingredients in the bowl of a food processor and process until mixture resembles breadcrumbs.

To Bake

Have oven pre-heated to 190 degrees C (fan forced) and bake the tart for 10 minutes, then reduce heat to 160 degrees and cook for a further 20 to 30 minutes or until the filling is set and the topping is golden brown and crunchy.