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salmon, leek & ricotta tarts

These delicious tarts are easy to make & use flaky puff pastry. Serve them as a starter or with salad for a special lunch or a fresh, make-ahead dinner. They’re good served warm or cold. You will need four, 4 1/2-inch (11.5cm) tart pans with removeable bases (measure the tarts pan on the bottom).
Prep Time25 mins
Cook Time1 hr
Total Time1 hr 25 mins
Course: Main Course
Cuisine: American, Australian
Servings: 4


  • 4 x 4 1/2 inch tart pans with removeable bases


  • 8 to 10 oz fresh salmon fillets (226 - 284g)
  • 2 tablespoons horseradish cream
  • drizzle of olive oil
  • pinch salt & freshly ground pepper
  • 1 tablespoon butter
  • 1 small leek, thinly sliced & rinsed under cold water, drained
  • 2 garlic cloves, minced
  • 17.3 oz frozen puff pastry sheets, thawed according to package directions (490g)
  • 1/2 cup whole milk ricotta
  • 2 large eggs
  • 1 cup heavy cream
  • pinch nutmeg
  • 2 tablespoons dill sprigs plus extra for garnish
  • lemon wedges & extra horseradish cream to serve, optional


  • Preheat oven to 375°F (190°C). Line a small baking sheet with parchment paper or foil.
  • Place salmon, skin side down (if it has skin) on the baking sheet. Spread with horseradish cream. Drizzle with a little oil. Sprinkle with salt & pepper. Bake for 15 to 18 minutes, depending on the thickness of the salmon, until salmon is just cooked & flakes easily with a fork. Flake the salmon into chunks; discarding the skin.
  • Melt the butter in a small frying pan over medium heat. Add leek & garlic. Cook, stirring occasionally for 5 minutes until leek is softened.
  • Roll one sheet of pastry on a lightly floured surface until you’re able to cut two, 5 3/4 to 6-inch pastry rounds from one sheet; discard pastry off-cuts. Cut out the pastry rounds & gently press them into two, greased 4 1/2-inch (11.5cm) tart pans with removeable bases. Repeat with the remaining pastry. Press the pastry around the side so it comes up just a little bit above the edge of each pan.
  • Whisk together eggs, cream, nutmeg & a pinch of salt in a medium bowl until well combined.
  • Divide leek, salmon, ricotta & dill between pans. Carefully pour cream mixture into each pan. Bake on the bottom rack of the oven for 40 to 45 minutes or until pastry is golden-brown & filling is set. Let stand for 10 minutes before serving. Serve warm or cold with lemon wedges, extra horseradish & dill sprigs. Makes 4.