Smoked salmon tart


Smoked salmon tart
Serves: 4
  • 20cm baked shortcrust pastry case
  • 150g Tenderstem broccoli (8-9 spears)
  • 2 medium eggs
  • 2 medium egg yolks
  • 142ml carton single cream
  • 4 spring onions, finely sliced
  • small handful flat-leaf parsley, chopped
  • 125g smoked salmon, chopped
  • salt and pepper
  1. Preheat oven to175C/Gas4 Cut Tenderstem into pieces, so that each floret end is about 7-8 cm in length.
  2. Roughly chop the stalk into pieces.
  3. Cook in boiling water for 4 mins, refresh under cold water and set aside.
  4. Mix together the eggs, egg yolks, single cream, spring onions and parsley.
  5. Season with pepper and a little salt.
  6. Arrange smoked salmon and the chopped stalks of Tenderstem in the baked pastry case.
  7. Pour egg and cream mixture over.
  8. Arrange the florets like the spokes of a wheel. Bake tart for about 25 mins or until golden brown on top and just set.


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