Salmon & Broccoli Lattice Tart Recipe
Introduction
This Salmon & Broccoli Lattice Tart is a delightful combination of flaky puff pastry, tender broccoli, and flavorful poached salmon. It’s a perfect light lunch or dinner that’s both satisfying and easy to prepare.
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. Drain and rinse under cold water until cool. Drain well and set aside.
- Step 2: In a mini chopper or food processor, blitz the chopped watercress and crème fraîche with a pinch of seasoning until combined.
- 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 tray.
- Step 4: Cut a 2cm-wide border from the second sheet to form a frame. Stick this frame onto the first sheet using some of the beaten egg. Prick the base all over with a fork.
- Step 5: Bake the pastry base for 10 minutes until golden and partially cooked.
- Step 6: Cut the remaining pastry into 2cm-wide strips to create a lattice top.
- Step 7: Spread the crème fraîche and watercress mixture over the baked base. Scatter the flaked salmon and cooked broccoli evenly on top, seasoning lightly.
- Step 8: Arrange the pastry strips in a lattice pattern over the filling. Brush the lattice with beaten egg.
- Step 9: Bake for 20-25 minutes until the pastry is golden and cooked through, and the filling is hot.
- Step 10: Serve warm with steamed green beans on the side.
Tips & Variations
- Use fresh dill or chives in place of watercress for a different herb flavor.
- To make this gluten-free, substitute the puff pastry with a gluten-free alternative.
- For extra richness, sprinkle some grated cheese over the filling before adding the lattice.
- If you don’t have a mini chopper, simply finely chop the watercress and mix with the crème fraîche.
Storage
Store any leftover tart in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 180°C for 10-15 minutes to keep the pastry crisp. Avoid microwaving as this may make the pastry soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh salmon instead of poached?
Yes, but be sure to cook and cool the salmon before flaking it into the tart to prevent excess moisture in the filling.
Can I prepare this tart in advance?
Yes, you can prepare the filling and pastry separately, then assemble and bake just before serving for best results.
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Salmon & Broccoli Lattice Tart Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
This Salmon & Broccoli Lattice Tart features a crispy puff pastry base topped with a creamy watercress and crème fraîche spread, flaked poached salmon, and tender broccoli florets. Finished with a delightful lattice pastry crust and baked to golden perfection, it makes for an elegant yet easy-to-make meal, served alongside fresh steamed green beans.
Ingredients
Vegetables
- 100g broccoli, cut into florets
- 85g watercress, chopped
- Steamed green beans, to serve
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
Instructions
- Cook broccoli: Boil plenty of water in a large pot and cook the broccoli florets until tender. Drain and immediately rinse under cold water to cool. Drain thoroughly and set aside to remove excess moisture.
- Prepare watercress mix: In a mini chopper or food processor, combine chopped watercress with the half-fat crème fraîche. Blitz until smooth and season to taste with salt and pepper.
- Pre-bake pastry base: Preheat your oven to 200°C (180°C fan)/gas mark 6. Unroll one sheet of the ready-rolled puff pastry onto a baking sheet. From the second sheet, cut out a 2cm-wide border to create a picture frame shape. Attach this border onto the edges of the first pastry sheet using some beaten egg as glue. Prick the whole base with a fork to prevent puffing and bake for 10 minutes until golden and partially cooked.
- Create lattice topping and assemble tart: Cut the remaining pastry into 2cm-wide strips for the lattice. Spread the prepared watercress and crème fraîche mixture evenly over the baked pastry base. Scatter the flaked salmon and cooked broccoli over the spread, seasoning lightly to taste. Arrange the pastry strips in a lattice pattern on top of the filling.
- Final bake: Brush the lattice top with beaten egg for a golden finish. Bake the assembled tart for 20 to 25 minutes in the oven until the pastry is golden brown, crisp, and the filling is heated through.
- Serve: Remove the tart from the oven and allow to cool for a few minutes. Serve warm with steamed green beans on the side for a complete meal.
Notes
- For best results, drain the broccoli well after cooking to prevent a soggy pastry base.
- The lattice pastry pattern not only looks attractive but helps steam escape, keeping the tart crisp.
- You can substitute poached salmon with smoked salmon if preferred, but add it after baking to preserve flavor and texture.
- Half-fat crème fraîche provides creaminess with lower fat content; you may use full-fat for a richer tart.
- Ensure the beaten egg is evenly brushed on top for a beautifully glazed finish.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Keywords: salmon tart, broccoli tart, lattice pastry, puff pastry tart, easy dinner recipe, fish tart, watercress tart, healthy salmon dish, baked salmon, British cuisine
