Before making the pastry dough, chill both the butter and the flour in the refrigerator for approx. 15-20 minutes. This will ensure that the butter remains cold and solid during the mixing process, which is crucial for achieving a flaky crust
| Created by | Spinneys |
| Prep time | 20 minutes |
| Resting Time | 30 minutes+ |
| Cook time | 90 minutes |
| Serves | 4-6 |
| Cuisine | British |
| Special Occasion | Easter |
| Diet | Other |
| Preparation | Moderate |
| Calories | 1575 |
| Fat | 118.3g |
| Saturates | 63.8g |
| Protein | 65g |
| Carbs | 70.1g |
| Sugars | 8.2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4. Generously grease a 24cm loose-bottomed cake tin with Lurpak Roasting Spray.
In a food processor, combine the flour, butter and salt until the mixture resembles fine breadcrumbs. With the motor running, gradually add 1 egg yolk and enough iced water until a smooth dough forms. Remove the dough from the processor, lightly knead it and shape into a disc. Wrap the dough in cling film and refrigerate for approx. 30 minutes.
On a lightly floured surface, roll out the dough to approx. 3mm thick. Press the sage and thyme leaves around the dough. Lift the sheet of paper with the dough on it and transfer it to the tin. Carefully lift away the paper and line the tin with the pastry, trimming any excess. Fill the lined tin with weights or rice to blind-bake for approx. 15 minutes. Remove the paper and weights and return to the oven for a further 5 minutes. Remove the pastry shell from the oven and set aside. Lower the oven temperature to 160°C, gas mark 2.
Finely chop the leeks and dill. Zest a lemon.
Heat the olive oil in a large frying pan over a medium heat. Add the leeks, dill and lemon zest. Cover and cook for 5 minutes until softened. Remove the lid and continue to cook, stirring occasionally, for approx. 15 minutes until the leeks are golden and caramelised. Allow to cool slightly.
Roughly chop the block of cream cheese and place it in a large bowl. Add in the heavy cream, mustard, 4 eggs, 4 egg yolks, salt and black pepper. Whisk to combine.
Grate the Emmental cheese. Cut the salmon into bite-size cubes. Stir the grated cheese and salmon into the leek mixture. Once combined, pour the filling into the pre-baked tart case.
Bake for approx. 40-45 minutes until set and golden. Let it rest for 10 minutes, then remove the pie from the tin and transfer it to a serving plate.
Top with the yoghurt and mint leaves before slicing and serving.
