10Ingredients
990Calories
80Minutes

There’s chicken potpie, and there’s fish chowder—this recipe combines the best of both of those all-American classics in a savory pie that’s destined to become a new favorite. The filling features fresh salmon and smoky chorizo; be sure to buy not the fresh variety but the dry-cured Spanish one that doesn’t require further cooking. Lard will yield the flakiest crust, and you can find it in many supermarkets (or ask your local butcher). Otherwise use butter, which imparts flavor as well.

Ingredients

  • 250 grams flour
  • 125 grams lard
  • 1/2 teaspoon baking powder
  • 3 leeks (small)
  • 1 zuchinni
  • 150 grams chorizo (mild)
  • 600 grams salmon (fresh skinless)
  • 3 tablespoons heavy cream
  • 1 egg (for glaze)
  • 15 grams butter

Directions

  1. In a medium bowl, combine flour, lard cut into small cubes, and baking powder.
  2. Blend together with a pastry cutter until crumbly
  3. Add 150 ml of cold water and mix with fingertips to get a smooth, sticky dough.
  4. Form a ball and wrap with plastic.
  5. Refrigerate for 30 minutes.
  6. Wash and peel the leeks. Slice them thinly.
  7. Wash and cut zuchinni into small cubes.
  8. In a medium pan, melt 1 tablespoon of butter and saute leeks and zuchinni for 5-6 minutes.
  9. Add the chorizo cut into small pieces.
  10. Cook 3-4 minutes, season with salt and pepper.
  11. Transfer vegetables into a round rimmed oven dish.
  12. Cool for 10 minutes.
  13. Cut salmon into cubes and add to the vegetable mixture.
  14. Preheat oven to 180 degrees Celsius.
  15. Roll out dough into a lightly floured surface.
  16. Fit the dough into a pie dish.
  17. Crimp the overhang of the dough in a decorative flute.
  18. With a brush, glaze the crust with beaten egg.
  19. Make 4 small incisions with a fork in the center of the pie crust.
  20. Add the salmon/vegetable mixture and pour the heavy cream.
  21. Dot with butter cut in small pieces.
  22. Bake the tart for 25-30 minutes until golden brown.
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NutritionView more

990Calories
Sodium29%DV690mg
Fat92%DV60g
Protein96%DV49g
Carbs19%DV58g
Fiber12%DV3g

PER SERVING *

Calories990Calories from Fat540
% DAILY VALUE*
Total Fat60g92%
Saturated Fat24g120%
Trans Fat
Cholesterol220mg73%
Sodium690mg29%
Potassium850mg24%
Protein49g96%
Calories from Fat540
% DAILY VALUE*
Total Carbohydrate58g19%
Dietary Fiber3g12%
Sugars3g6%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(2)

Yummly User
Melissa R. 15 Dec 2015
I did an upside down version like the picture and replaced the zucchini with celery which I softened in butter along with the leeks. I used slightly picante chorizo, and added more cream, chopped curly parsley and dill instead of the chives. It was a huge hit!
Debra H. 12 Jul 2015
The chorizo and salmon actually compliment one another really well in this tart. I think it’s wise to stick with mild chorizo though, because otherwise it would overpower the salmon.