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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
