<div>Line the tart pan with the pastry, poke the bottom of the tart.</div><div>Brush with Dijon mustard using a brush.</div><div><div>Finely slice the leeks, sauté them in a knob of butter over low heat until tender.</div><div>Season with salt and pepper, then let cool.</div><div>Cut the salmon into regular 1.5cm cubes, mix with the cooled leeks.</div></div><div><div>In a bowl, whisk the eggs with the crème fraîche.</div><div>Add half of the grated cheese and mix.</div><div>Fill the tart base with the salmon-leek mixture.</div><div>Pour the egg-crème mixture on top.</div><div>Sprinkle the remaining grated cheese and bake in the oven.&nbsp;</div></div><div><br></div>