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:

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

Equipment:

food processor

oven

baking sheet

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:

Quickview
699k Calories
19g Protein
46g Total Fat
51g Carbs
27% Health Score
Limit These
Calories
699k
35%

Fat
46g
72%

  Saturated Fat
12g
78%

Carbohydrates
51g
17%

  Sugar
2g
2%

Cholesterol
70mg
24%

Sodium
326mg
14%

Get Enough Of These
Protein
19g
39%

Vitamin K
97µg
93%

Selenium
45µg
65%

Vitamin B3
8mg
40%

Vitamin C
33mg
40%

Vitamin B1
0.58mg
38%

Vitamin B2
0.6mg
35%

Manganese
0.66mg
33%

Folate
121µg
30%

Vitamin B12
1µg
25%

Vitamin B6
0.49mg
24%

Phosphorus
218mg
22%

Vitamin A
1080IU
22%

Iron
3mg
20%

Potassium
483mg
14%

Copper
0.28mg
14%

Vitamin B5
1mg
12%

Magnesium
45mg
11%

Fiber
2g
11%

Vitamin E
1mg
8%

Zinc
1mg
8%

Calcium
77mg
8%

Vitamin D
0.27µg
2%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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