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.

The image shows a rectangular baked tart with a golden brown crust and a lattice top. The tart has two main layers inside: the bottom layer is light beige pastry dough, and the filling contains chunks of light pink salmon and green broccoli pieces. The lattice strips on the top are evenly placed, with a slightly shiny, crispy texture. The tart is cut into pieces, with one smaller piece separated from the rest, all arranged on a white plate. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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

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.
Step 2: In a mini chopper or food processor, blitz the watercress and crème fraîche with some seasoning until smooth.

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.
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.
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.

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

The image shows a rectangular pastry tart cut into four pieces on a white square plate placed on a white marbled surface. The tart has a golden-brown crust with a crisscross lattice pattern made of thin, light golden strips on top. Beneath the lattice is a layer of green leafy vegetables and large pinkish-orange salmon chunks, giving a mix of green and pink color visible through the lattice. The edges of the pastry are puffed and slightly darker golden brown, creating a raised border around the tart. Two pieces have been separated slightly from the main tart, showing the thickness and soft texture inside the crust. Photo taken with an iphone --ar 4:5 --v 7

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.