Smoked Salmon, Leek and Caper Tart with Almond Milk Filling

Serves 6 to 8



  • 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 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.

Additional Notes

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