Veggie and Fish Lattice Tart
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Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
4
- Ingredients
- 5 ozs Broccoli (cut into florets)
- 4 Tbsps Sour cream
- salt
- peppers
- 15 ozs Puff pastry
- 1 egg (beaten)
- 6 ozs smoked Salmon fillet (chopped)
Preparation steps
1.
Heat the oven to 200°C (180° fan) 400°F gas 6. Line a baking tray with non-stick baking paper.
2.
Cook the broccoli in a pan of boiling salted water until tender. Drain and rinse in cold water until cool. Drain well and set aside.
3.
Mix the soured cream with seasoning to taste.
4.
Roll out half the pastry into a rectangle and place on the baking tray. Roll out the remaining pastry and cut out a 2cm|1"wide border. Brush the edges of the pastry on the baking tray with beaten egg and place the cut out border on top. Prick the base all over with a fork and bake for 10 minutes until golden.
5.
Cut the remaining pastry into 2cm|1" wide strips.
6.
Spread the soured cream on the partly cooked pastry and scatter with the salmon and broccoli. Arrange the pastry strips over the top in a lattice pattern.
7.
Brush with beaten egg and bake for 20-25 minutes until the pastry is golden and cooked through and the filling is hot.
