Salmon and Broccoli Tart
For the pastry
- 110g self raising flour
- 55g grated cheddar cheese
- 70g very cold butter
- 1 tsp paprika
- Pinch of salt
- 3 tbsp beaten egg
- 5 eggs
- 80ml double cream
- 30g cheddar cheese (grated)
- handful parsely (chopped)
- salt and pepper
- handful spring onion
- 1 fillet salmon (cooked and cooled)
- 10 tenderstem broccoli stems (boiledand cooled)
- In a food processor, blitz the butter, flour, cheese, paprika, and salt until it
forms a bread crumb consistency.
- Add the 3 tbsp beaten egg and blitz JUST enough for the dough to come together. You
should be able to squeeze it together in your hands to form a ball.
- Wrap in cling film and chill in the fridge for around 30 minutes.
- Pre-heat your oven to 190C fan
- When the pastry has chilled, roll it out to about 4mm thick in a circle, big enough
to line your tin with.
- Grease an 8 or 9 inch tin, and then roll the pastry on top, gently pressing down into
all of the groves.
- Trim The excess pastry and prick the bottom with a fork.
- To help prevent the pastry from shrinking, chill the tart case again before baking
- around 20 minutes is fine.
- Blind bake the pastry with baking beans or equivalent for 15 minutes.
- Remove the baking beans and bake for a further 10-12 minutes until the bottom is
- Allow the pastry to cool and meanwhile, prepare the filling.
- For the filling, chop the spring onion, and about 3 of the broccoli stems, and
flake the cooked salmon, and spread these around the bottom of the tart evenly.
- Whisk together the eggs, cream, cheese, seasoning, and parsley, and then pour this
over the other fillings, Arrange the remaining broccoli stems on top.
- Bake at 180 C for around half an hour, until the filling is set, then remove from
the oven and leave to cool before removing from the tin.