Perfect for picnics or lazy summer evenings, this smoked salmon and vegetable tart is easy to make and is packed full of flavour.
Well last week, I jumped back in with both feet and head off to Weight Watchers meetings again. Being back on my diet, does not mean that I’m about to go all healthy with the recipes. Don’t worry, the cakes, biscuits, cookies and ice cream are here to stay *phew*
Anyway, this weekend I had an unheard of Sunday-off and decided to make the most of the day…. in the kitchen!
I spend all week in there and most weekends, that I just couldn’t walk away from it and ‘do something different’.
If truth be known, I had a glut of apples from the garden I wanted to use, a packet of ground almonds taunting me to take the macaron bull-by-the-horns, a decadent dessert that I’d been dreaming about all week and this month’s Weight Watchers magazine had been sat on the coffee table open on a recipe since it dropped through the postbox.
So, really the only way to get through all this, knowing I’ve the craziest week of the year cake-wise head, was to blitz everything in one go, on one day… that day was Sunday!
With all that baked and created, the next questions is where to start with the blog posts? Seeing as tonight I’ve had my first weigh-in, and 3lb down (go me!) I thought I’d start with that magazine recipe – Salmon and Broccoli tart.
Now, we all know that Ian’s not a big fan of fish, but is slowly being converted. However, the salmon fillet in the recipe really wasn’t his cup of tea, so I swapped this for a packet of smoked salmon I had in the freezer.
I had a little confidence crisis in our quiche dish, it looked far too big for the recipe. I just managed to get the pastry to fit, and I bulked out the filling with a few chopped cherry tomatoes and shallots.
Instead of eating the tart warm, I left it to cool over the afternoon, and we ate it with a simple rocket salad; it didn’t really anymore than that.
The only thing I’d tweak next time is the amount of lemon zest; at points it was a little over-powering, or maybe I just had a super strength lemon.
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Smoked Salmon and Vegetable Tart
For the Pastry
- 150 g plain flour
- 75 g low fat spread
- ¼ tsp baking powder
- 2 tbsp cold water
For the Filling
- 3 Eggs
- 150 g half fat creme fraiche
- 200 g smoked salmon
- 100 g broccoli
- 8 cherry tomatoes
- 2 shallots
- 1 spring onion
- Zest of 1 lemon
- 3 sprigs of rosemary finely chopped
To make the pastry
- In a large mixing bowl, sift the plain flour and add the low fat spread. Add the spread in chunks so that it is easier to work with.
- Using the tips of your fingers, gently rub together the flour and the low fat spread. Try not to overwork the flour and low fat spread. The mixture will come together to resemble fine breadcrumbs.
- Add 1 tbsp of cold water to the mixture. Mix the water into the flour and low fat spread mixture. It will start to come together into a dough.
- Add 1 tbsp of cold water to finish bringing together the dough. It should be smooth but not sticky.
- Roll the dough into a sausage and wrap in clingfilm. Pop it in the fridge to chill for 30 minutes, or if you are not using your dough at this point, it can be popped in the freezer for up to 1 month.
To make the pastry case
- Pre-heat your oven to 180C.
- You will need an 8 inch quiche dish, mine was 9 inch and a little on the larger size. A smaller dish will mean your tart is fills better. Lightly grease your quiche dish with low fat spread.
- Once the pastry has chilled, take it out of the fridge and unwrap from the clingfilm.
- Dust your work surface and rolling pin with plain flour.
- Using gentle but firm movements, roll out the pastry so that it is wide enough to cover the bottom and sides of your pastry dish.
- When you pastry is the right size, using your rolling pin, lift the pastry over your greased quiche dish and gently work the pastry into the dish, being careful not to tear where the sides and base meet. Gently work the pastry into the side flutes of your dish.
- When your dish is lined, gently roll your rolling across the top edges of the dish, to cut off any excessive pastry, and tidy up with a sharp knife.
- Prick the base of the pastry case all over with a fork.
- Line the base of the pastry case with crumbled baking paper, and fill with baking beans or dried rice.
- Bake blind the pastry case for 10 minutes. After 10 minutes, remove the baking paper and baking beans and bake for another 5 minutes until the pastry is beginning to turn golden.
- When the pastry case is baked, take from the oven and allow to cool for 30 minutes, before filling. Alternatively, turn the pastry case out, and once cool, freeze to use at another date.
For the Tart
- Pre-heat your oven to 180C.
- Cook the broccoli in the microwave or simmer in a pan of water for 3 to 4 minutes, until it is just softening. Drain.
- In a small mixing bowl, beat the 3 eggs. Add the creme fraiche to the eggs, and mix well. Add the finely chopped dill and lemon zest to the mixture.
- Finely chop the shallots and spring onion.
- Quarter the cherry tomatoes.
- Scatter the broccoli and cherry tomatoes across the base of the pastry case. Tear the smoked salmon and scatter over the broccoli and tomatoes. Scatter the shallots and spring onions on top. Pour the egg and creme fraiche mixture over the fillings.
- Bake the tart for 30 minutes, until golden and the filling has set.
- Let the tart rest and cool a little before serving.
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
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