Tips and tricks on the leek salmon tart with the magimix

12 tips and tricks about the magimix recipe

• For a crispy shortcrust pastry, use cold butter and work the dough quickly.
  
• Before filling the flamiche, prick the pastry with a fork to prevent it from puffing up too much during baking.
  
  
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• For a tender leek filling, thinly slice the leeks and sauté them in a pan with a little butter until they are soft.
  
• If you are using fresh salmon, make sure to remove all the bones before cutting it into pieces.
  
• If you prefer a stronger flavor, you can use smoked salmon instead of fresh salmon. The smoked salmon will add a delicious smoky note to your flamiche.
  
• Before adding the cream to the filling, you can mix it with a little mustard to give your flamiche a spicy touch.
  
• For a creamy filling, add a pinch of grated nutmeg to the mixture. This will add a subtle but delicious flavor.
  
• If you like cheese, you can sprinkle extra grated cheese on top of the flamiche before baking. The melted cheese will give a crispy texture and a tasty flavor.
  
• If you want a lighter version, you can replace the cream with milk or light cream. However, the texture of the filling will be less creamy.
  
• For a more flavorful flamiche, add fresh herbs like dill or chopped parsley to the filling. This will bring freshness and color to your dish.
  
• If you are preparing the flamiche in advance, let it cool completely before storing it in the refrigerator. Then reheat it in the oven at a low temperature before serving.
  
• Serve the salmon leek flamiche with a green salad or grilled vegetables for a balanced and tasty meal.