Salmon & broccoli lattice tart

Salmon & broccoli lattice tart is a pescatarian recipe with 4 servings. One serving contains 700 calories, 19g of protein, and 47g of fat. For $2.55 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. This recipe is liked by 44 foodies and cooks. From preparation to the plate, this recipe takes about 50 minutes. A mixture of broccoli, puff pastry, egg, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by BBC Good Food. Overall, this recipe earns a super spoonacular score of 87%. Similar recipes include Summer Squash Lattice Tart, Lattice-Topped Apple Tart, and Raspberry Almond Lattice Tart.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 35 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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 crme frache with some seasoning. 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. Cut remaining pastry into 2cm wide strips. Spread on the crme frache, scatter with the flaked salmon, broccoli and seasoning, and top with the strips of pastry to make a lattice. 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.

 

Step by step:

1. Cook the broccoli in lots of boiling water until tender.

2. Drain and rinse in cold water until cool.

3. Drain well and set aside. In a mini chopper or food processor, blitz the watercress and crme frache with some seasoning.

4. Heat oven to 200C/180C fan/gas

5. Unroll the pastry sheets.

6. Place one on a baking sheet.

7. 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.

8. Bake for 10 mins until golden.

9. Cut remaining pastry into 2cm wide strips.

10. Spread on the crme frache, scatter with the flaked salmon, broccoli and seasoning, and top with the strips of pastry to make a lattice.

11. Brush with beaten egg and cook for 20-25 mins until pastry is golden and cooked through and the filling is hot.

12. Serve with green beans.

Nutrition Information:

covered percent of daily need