Salmon & Broccoli Lattice Tart Recipe

Introduction

This Salmon & Broccoli Lattice Tart is a delightful combination of flaky pastry, creamy crème fraîche, and tender salmon with fresh greens. It’s perfect for a light lunch or a stylish dinner served alongside green beans.

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

1. Step 1: Cook the broccoli in plenty of boiling water until tender, then drain and rinse under cold water until cool. Drain well and set aside.
2. Step 2: In a mini chopper or food processor, blitz the watercress and crème fraîche with some seasoning until smooth.
3. Step 3: Heat the oven to 200°C (180°C fan)/gas mark 6. Unroll the pastry sheets and place one sheet on a baking sheet. From the second sheet, cut out a 2cm-wide border like a picture frame and stick it onto the first sheet using some beaten egg. Prick the base all over with a fork and bake for 10 minutes until golden.
4. Step 4: Cut the remaining pastry into 2cm-wide strips. Spread the crème fraîche mixture evenly over the baked base, scatter with the flaked salmon and broccoli, and season to taste.
5. Step 5: Arrange the pastry strips over the filling in a lattice pattern. Brush the lattice with beaten egg and bake for 20–25 minutes, until the pastry is golden and cooked through and the filling is hot.
6. Step 6: Serve the tart warm with steamed green beans on the side.

Tips & Variations

• For a richer flavor, try using full-fat crème fraîche instead of half-fat.
• You can switch watercress to fresh spinach or kale for a different green note.
• If you prefer, use smoked salmon instead of poached salmon for a smoky twist.
• Make sure to prick the base before blind baking to prevent the pastry from puffing up too much.

Storage

Store any leftover tart covered in the refrigerator for up to 2 days. Reheat in a moderate oven at 160°C (140°C fan) for 10–15 minutes to keep the pastry crisp. Avoid microwaving as it can make the pastry soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this tart in advance?

Yes, you can combine the filling and assemble the tart ahead of time, then keep it refrigerated before baking. Bake just before serving to maintain the crispness of the pastry.

Can I use fresh salmon instead of poached salmon?

Poached salmon is preferred for its delicate texture, but if you use fresh salmon, cook it gently beforehand to avoid overcooking the tart.

Salmon & Broccoli Lattice Tart Recipe

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★★★★★

4.8 from 90 reviews

• Author: Noah
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

This Salmon & Broccoli Lattice Tart is a delightful combination of flaky puff pastry filled with tender poached salmon, vibrant broccoli florets, and a creamy watercress and half-fat crème fraîche mixture. Baked to golden perfection, this elegant yet easy-to-make tart serves as a perfect light lunch or dinner, accompanied with steamed green beans for a balanced meal.

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Ingredients

Scale 1x2x3x

Vegetables & Herbs

• 100g broccoli, cut into florets
• 85g watercress, chopped

Dairy & Eggs

• 4 tbsp half-fat crème fraîche
• 1 egg, beaten

Pastry & Fish

• 425g pack ready-rolled puff pastry sheets
• 170g pack poached salmon fillets, flaked

To Serve

• Steamed green beans

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Instructions

1. Cook the broccoli: Bring a large pot of water to a boil. Add the broccoli florets and cook until tender, about 3-4 minutes. Drain and immediately rinse under cold water to stop the cooking process. Drain well and set aside.
2. Prepare the watercress mixture: Place the chopped watercress and half-fat crème fraîche into a mini chopper or food processor. Blitz until well combined and smooth. Season the mixture with salt and pepper to taste.
3. Preheat and prepare pastry base: Heat your oven to 200°C (180°C fan)/Gas Mark 6. Unroll one sheet of puff pastry onto a baking sheet lined with parchment paper. Take the second sheet and cut out a 2cm-wide border to create a picture frame shape. Attach this border to the base sheet using some beaten egg as glue. Prick the pastry base all over with a fork to prevent puffing during the initial bake.
4. Blind bake the pastry base: Bake the assembled pastry frame for 10 minutes or until it turns a lovely golden color. This helps to set the base before adding the filling.
5. Build the tart filling: While the base is baking, slice the remaining pastry sheet into 2cm-wide strips. Spread the prepared crème fraîche and watercress mixture evenly over the baked pastry base. Scatter the flaked salmon evenly on top, followed by the drained broccoli florets. Lightly season with salt and pepper.
6. Create the lattice topping: Arrange the pastry strips over the filling in a lattice pattern, weaving them over and under for a classic look. Brush the lattice thoroughly with the beaten egg to ensure a shiny, golden finish when baked.
7. Bake the tart: Return the tart to the oven and bake for 20 to 25 minutes, or until the pastry lattice is golden and cooked through and the filling is hot and bubbling.
8. Serve: Remove from the oven and let it cool slightly before slicing. Serve the tart warm accompanied by steamed green beans for a fresh and nutritious side.

Notes

• Make sure to drain and cool the broccoli properly to prevent soggy pastry.
• Using half-fat crème fraîche keeps the tart lighter but still creamy.
• Feel free to substitute watercress with fresh spinach if unavailable.
• Poached salmon can be replaced with smoked salmon for a different flavor profile, though adjust seasoning accordingly.
• The lattice technique enhances both presentation and texture by allowing steam to escape while baking.
• Ensure the pastry is well sealed to avoid leakage of filling during baking.
• Steamed green beans add a crisp and fresh contrast to the rich tart.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Baking
• Cuisine: British

Keywords: salmon tart, broccoli tart, puff pastry tart, lattice pastry, light lunch recipe, healthy salmon recipe, British cuisine, baked salmon dish