Salmon & Broccoli Lattice Tart
This delicious puff pastry salmon and watercress tart is a savory delight that combines tender poached salmon, crisp broccoli, and flavorful watercress all nestled in a flaky puff pastry crust. The creamy crème fraîche base adds a touch of richness to this elegant dish. Enjoy this beautiful tart with a side of steamed green beans for a complete and satisfying meal.
— Constant Cookbook
Ingredients
- 100g broccoli , cut into florets
- 85g watercress , chopped
- 4 tbsp half-fat crème fraîche
- 425g pack ready-rolled puff pastry sheets
- 1 egg , beaten
- 170g pack poached salmon fillets, flaked
- steamed green beans , to serve
Instructions
- Cook the broccoli in lots of boiling water until tender. Drain and rinse in cold water until cool. Drain well and set aside. In a mini chopper or food processor, blitz the watercress and crème fraîche with some seasoning.
- Heat oven to 200C/180C fan/gas 6. Unroll the pastry sheets. Place one on a baking sheet. Cut out a 2cm-wide border from the second sheet, like a picture frame, and stick this onto the first sheet with some of the beaten egg. Prick the base all over with a fork. Bake for 10 mins until golden.
- Cut remaining pastry into 2cm wide strips. Spread on the crème fraîche, scatter with the flaked salmon, broccoli and seasoning, and top with the strips of pastry to make a lattice.
- Brush with beaten egg and cook for 20-25 mins until pastry is golden and cooked through and the filling is hot. Serve with green beans.
Cook Time
35M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 566 calories
- Fat Content: 41 grams fat
- Saturated Fat Content: 15 grams saturated fat
- Carbohydrate Content: 32 grams carbohydrates
- Sugar Content: 2 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 19 grams protein
- Sodium Content: 1.23 milligram of sodium
Comments
No comments found.