This impressive lattice tart is easy to make and uses just five ingredients. Perfect sliced on top of salad as a starter or served with roasted new potatoes and griddle veg as a main course.
- 2 sheets ready-rolled puff pastry
- 100g broccoli
- 75g watercress
- 6 tbsp. creme fraiche
- Salt and pepper
- 1 egg
- 170g poached salmon fillets
Cook the broccoli in boiling salted water until tender, then drain well and rinse under cool water until cold. Pat dry and chop.
Whiz the watercress, creme fraiche and salt and pepper in a blender until smooth.
Cut a 2cm border, like a frame, from around the edge of one of the pastry sheets. Brush the edge of the whole sheet with beaten egg. Put the border on top of the other sheet, then prick the base with a fork. Brush with more beaten egg. Put onto a baking sheet and bake at 180C for 10 minutes or until golden.
Meanwhile, thinly slice the rest of the pastry into thin strips. Spread the creme fraiche on the base of the tart, scatter with broccoli and flaked salmon, then season. Arrange the pastry strips on top in a lattice effect. Brush the pastry with the beaten egg.
Bake for a further 10 minutes or until the tart is golden and crisp. Serve warm.