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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat olive oil over medium heat.
Add flour and stir to combine.
Slowly add almond milk, stirring constantly until a thick sauce is formed and is free of lumps. Set aside.
Fry leeks and garlic in a little olive oil over medium heat until softened.
Remove woody ends of asparagus and cut each spear into 3, keeping the ends intact.
Add asparagus to the pan and cook for 5 minutes, stirring regularly.
Stir in the white sauce and spinach, cover and remove from heat to allow spinach to gently wilt into the mixture. Set aside.
Lay puff pastry sheet onto a baking sheet.
Using a sharp knife, carefully score a 2cm border, taking care not to cut through the pastry.
Spoon leek and asparagus mixture onto the pastry, making sure not to go over the border.
Cut salmon into small chunks and lay onto the pastry, on top of the sauce.
Season with black pepper.
Brush pastry border with egg yolk.
Bake at 180 degrees Celsius for 25 minutes.
Serve and enjoy.
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For a richer flavor, substitute almond milk with cream.
Ensure the puff pastry is at room temperature to prevent cracking.
Can I use a different type of fish?
Yes, you can substitute salmon with trout or any firm white fish.
What can I use instead of almond milk?
You can use regular milk or cream for a richer sauce.
How do I prevent the pastry from getting soggy?
Ensure the sauce is thick and not too runny before spreading it on the pastry.
Can I prepare this tart in advance?
Yes, you can prepare the filling in advance and assemble the tart just before baking.
Is there a gluten-free option?
Use gluten-free puff pastry and flour to make this tart gluten-free.
