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Salmon & broccoli lattice tart

Salmon & broccoli lattice tart

A star rating of 4 out of 5.20 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

A smart tart with only five ingredients makes this an easy but impressive midweek dish

Nutrition: per serving
low insalt1.23g


  • 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.

Recipe from Good Food magazine, May 2011


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A star rating of 4 out of 5.20 ratings

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