Using only six ingredients, this salmon tart is super-simple to prepare, but the pastry-lattice top makes it look really special.
This recipe is taken from "Traybakes" by BBC Good Food.
Ingredients:
100 g broccoli
85 g watercress
4 tbsp creme fraiche
2 x 320 g packs ready-rolled puff pastry
1 egg, beaten
170 pack poached salmon fillets
Method:
Cook the broccoli in boiling water until tender.
Drain and rinse in cold water until cool. Drain well and set aside.
In a food processor, blitz chopped watercress and creme fraiche with some seasoning.
Heat oven to 200 C. Unroll the pastry sheets. Use one to line slightly greased traybake tin.
Brush a 2 cm border with the beaten egg.
Stick the frame onto the first sheet, pressing it slightly with the fork. Prick the base all over.
Bake for 10 minutes until golden.
Cut the remaining pastry into the strips, brush them with the beaten egg.
Spread the cooked pastry with the watercress creme fraiche, scatter with the flaked salmon, broccoli and seasoning (I use dried dill for sprinkle as well). Brush the border with the beaten egg.
Top with the strips of pastry (beaten egg up), arranged to create a lattice effect. Press the ends of the lattice with the fork.
Cook for 20-25 minutes, until the pastry is golden and cooked through, and the filling is hot.
Serve and enjoy!
Bon Appetit!
