Salmon And Watercress Tart Food
SALMON & WATERCRESS QUICHE
This fab cook-ahead quiche makes a brilliant casual feed-a-crowd dish
Provided by James Martin
Categories Buffet, Dinner, Lunch, Main course
Time 1h45m
Number Of Ingredients 10
Steps:
- First, make the pastry. Sift the flour and salt together into a food processor or a large bowl if you want to make it by hand. Pulse or rub in the butter until it resembles breadcrumbs. Add enough water to make the dough come together, then wrap well and chill in the fridge for 10-15 mins.
- Roll out the pastry on a lightly floured surface until just thinner than a £1 coin then line a 26cm tart tin - don't trim off the excess pastry just yet though, as it will shrink a little when it cooks.
- Heat oven to 200C/180C fan/gas 6. Remove the pastry case from the fridge and line with baking parchment. Fill with baking beans, then bake blind for 20 mins. Remove beans and paper then cook for 5 mins more until pale golden. Turn down the oven to 160C/140C fan/ gas 3. Trim the edges of the pastry case with a sharp serrated knife.
- Arrange the watercress and salmon in the bottom of the pastry case. Whisk the dill, eggs, milk and cream and season well. Pour over the salmon and watercress then bake for 30-40 mins, or until set with a slight wobble in the centre. Serve warm, or at room temperature.
Nutrition Facts : Calories 538 calories, Fat 37 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 2.21 milligram of sodium
SALMON & BROCCOLI LATTICE TART
A smart tart with only five ingredients makes this an easy but impressive midweek dish
Provided by Good Food team
Time 50m
Number Of Ingredients 7
Steps:
- Cook the broccoli in lots of boiling water until tender. Drain and rinse in cold water until cool. Drain well and set aside. In a mini chopper or food processor, blitz the watercress and crème fraîche with some seasoning.
- Heat oven to 200C/180C fan/gas 6. Unroll the pastry sheets. Place one on a baking sheet. Cut out a 2cm-wide border from the second sheet, like a picture frame, and stick this onto the first sheet with some of the beaten egg. Prick the base all over with a fork. Bake for 10 mins until golden.
- Cut remaining pastry into 2cm wide strips. Spread on the crème fraîche, scatter with the flaked salmon, broccoli and seasoning, and top with the strips of pastry to make a lattice.
- Brush with beaten egg and cook for 20-25 mins until pastry is golden and cooked through and the filling is hot. Serve with green beans.
Nutrition Facts : Calories 566 calories, Fat 41 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 1.23 milligram of sodium
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- To make the pastry, sift the flour and a pinch of salt into a large bowl. Add the softened butter and lard and use your fingertips to rub the fat into the flour until the mixture resembles breadcrumbs.
- Add a little cold water – just enough to help the pastry bind together, about three tablespoons – and use a fork to bring the mixture together to form a ball.
- Turn out on to a lightly floured surface and knead very lightly. Form a ball and wrap in parchment paper. Allow to rest in the fridge for at least 30 minutes.
- After chilling the pastry, roll it out on to a lightly floured surface and use it to line a 25cm fluted loose-bottomed tart tin, allowing the pastry to overhang the edges (reserve a small amount of raw pastry – about the size of a walnut – in case you need to fill any gaps later).
- Bake the lined tin for 15 minutes then remove the paper and beans and cook for a further 10 to 12 minutes until the pastry is golden brown. If there are any gaps, use a tiny piece of raw pastry to plug them.
- To make the filling, place the salmon in a large saucepan with the bay leaf and lemon rind. Cover with cold water. Bring to the boil then remove from the heat and leave to stand for five minutes until the salmon is just cooked.
- Remove the salmon from the pan and allow to cool a little, then flake the flesh into large chunks.
- In another pan, heat the butter and cook the onions until they are soft but not coloured – about 10 to 12 minutes. Add the chopped watercress and allow it to wilt briefly.
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