Salmon and broad bean tart recipe
This easy puff pastry tart is topped with soft cheese, tinned salmon, broad beans and dill, giving it a wonderful light and spring-like flavour. Serve with new potatoes for a lovely family dinner.
See method- Serves 4
- Takes 30 mins
- 598 calories / serving
Ingredients
- 375g pack ready-rolled reduced-fat puff pastry
- 125g reduced-fat soft cheese
- 1 garlic clove, crushed
- 10g fresh dill, chopped
- 1 lemon, zested and juiced
- 450g baby potatoes, halved widthways
- 150g frozen broad beans
- 1 tbsp olive oil
- 212g tin pink salmon, drained, skin and bones removed, flaked
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Shop ingredientsEach serving contains
- Energy
- 2510kJ 598.0kcal
- Fat
- 26g
- Saturates
- 11g
- Salt
- 1.2g
- Sugars
- 5g
of the Reference intake
Carbohydrate 61.3gProtein 26.7gFibre 5.7g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Unroll the pastry and lift onto a baking sheet, keeping it on its paper. Score a 1cm border around the edge (don’t go all the way through). Prick the middle with a fork.
- Mix the soft cheese with the garlic, half the dill, half the lemon zest and 2 tsp lemon juice; season and mix well to combine. Spread over the centre of the pastry using the back of a spoon. Bake for 18-20 mins until the pastry is golden and puffed, and cooked underneath when you lift an edge. Press down the middle with a spatula if the pastry has domed while cooking.
- Meanwhile, boil the potatoes for 15-20 mins until tender, adding the broad beans for the last 2-3 mins of cooking. Drain well and tip back into the pan.
- Add the remaining lemon juice, zest, dill, the oil and some black pepper to the potatoes and broad beans; toss well. Flake the salmon over the cooked pastry base, then spoon over the broad beans; season with black pepper. Transfer the potatoes to a serving bowl and spoon any oil left in the pan over the tart. Serve with the new potatoes.
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