Smoked Salmon, Leek & Caper Tart with Almond Milk Filling


Smoked Salmon, Leek & Caper Tart with Almond Milk Filling

6 - 8


1 hour



  • 1 roll (400 g) ready rolled puff pastry (dairy-free)

  • 1 tablespoon (15 ml) thyme leaves, chopped

  • Salt and black pepper


  • 500 g washed leeks

  • Olive oil

  • 200 g smoked salmon ribbons, roughly chopped

  • 2 tablespoons (30 ml) chopped thyme

  • A small handful of chopped parsley

  • 2-3 tablespoons (30-45 ml) baby capers

  • 1 cup (250 ml) Almond Breeze Unsweetened Almond Milk

  • 3 extra large free-range eggs


  • Preheat the oven to 180 °C. Grease a deep 25 cm quiche tin.

  • Roll the pastry slightly thinner on a floured surface (it should about 3 mm thick).

  • Scatter the thyme over pastry and season with a little salt and a grinding of pepper. Roll into pastry to flavour.

  • Line the quiche tin with pastry and blind bake for 10 minutes. Remove and set aside.

  • Heat a little oil in a pan and sauté the leeks over a gentle heat until they are soft and fragrant. Cool.

  • Scatter the leeks over tart shell and dot over the salmon and capers. Scatter with herbs and season well.

  • Whisk Almond Breeze Unsweetened Almond Milk and eggs together until well combined.

  • Carefully pour the mixture over the filling.

  • Bake for 30-40 minutes or until the filling is just set and turning golden.

  • Remove and cool slightly before unmoulding and serving.

Cook’s Tip: Serve with a delicious green salad of crunchy leaves and avocado.

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