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Salmon and broad bean tart recipe

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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

If you haven't got any baby potatoes, try dicing a large white potato instead

Each serving contains

Energy
2510kj
598kcal 30%
Fat
26g 37%
Saturates
11g 56%
Sugars
5g 6%
Salt
1.2g 20%

of the reference intake
Carbohydrate 61.3g Protein 26.7g Fibre 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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