Salmon & broccoli lattice tart
- Preparation and cooking time
- Serves 4
- 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
- STEP 1
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.
- STEP 2
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.
- STEP 3
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.
- STEP 4
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.