Salmon & Leek Filo Tart from the Woodfired Oven

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

salmon

🥗Healthier: trout

💰Cheaper: canned salmon

Canned salmon is budget-friendly and still nutritious

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Pecorino is often less expensive and adds a similar flavor

Preheat the wood-fired oven, ensuring it's heated through with a bed of embers on one side.

Cook chopped leeks and peppers in a pan in the oven for about 15-20 minutes, stirring regularly, until softened and moisture is reduced.

Prepare the filo pastry by keeping it under a damp cloth to prevent drying out. Melt butter for layering.

Layer the filo pastry on a silicon sheet, generously buttering each layer and turning them slightly to create a circular shape.

After about 8 minutes of cooking, check the vegetables; if they start to brown, cover with a lid and continue cooking until soft.

Add peas, cream, black pepper, salt, and mustard to the cooked vegetables, stirring to combine, and return to the oven to cook for a few more minutes.

Break the smoked salmon into large flakes and stir it into the vegetable mixture to coat with cream and mustard.

Use about half of the mixture to fill the prepared filo pastry, saving the rest for another tart.

Place the tart in the oven, loosely covering it with the door to control temperature, and bake for about 10-15 minutes until the pastry is crisp.

After about 5-6 minutes, rotate the tart to ensure even baking due to the uneven heat from the embers.

Check the tart after 12 minutes; it should have a lovely color and aroma.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens