Whip up this recipe for Salmon, Leek and Caper Tart, made with almond milk
1 roll (400g) ready rolled puff pastry (dairy-free)
1 Tbsp (15ml) thyme leaves, chopped
salt and black pepper
500g washed leeks
200g smoked salmon ribbons, roughly chopped
2 Tbsp (30ml) chopped thyme
a small handful of chopped parsley
2-3 Tbsp (30-45ml) baby capers
1 cup (250ml) Almond breeze Unsweetened
3 extra large free-range eggs
Preheat the oven to 180°C. Grease a deep 25cm quiche tin.
Roll the pastry slightly thinner on a floured surface (it should about 3mm 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.
Cook’s tip: Serve with a delicious green salad of crunchy leaves and avocado.