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Recipe: Tenderstem Broccoli and Smoked Salmon Tart


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Perfect for an evening meal, or to throw in your lunchbox for a daytime snack.

Serves: 4

Preparation time: 10 minutes

Cooking time: 30 minutes

You’ll need:

1 x 20cm baked shortcrust pastry case

150g Tenderstem broccoli (8-9 spears)

2 medium eggs

2 medium egg yolks

1 x 142ml carton single cream

4 spring onions, finely sliced

Small handful of flat leaf parsley, chopped

125g smoked salmon, chopped

Salt and pepper

What to do:

1. Preheat the oven to 175ËšC/350ËšF/gas mark 4.

2. Cut the Tenderstem into pieces, so that each floret end is about 7-8 cm in length.  Roughly chop the stalk pieces. 

3. Cook all the Tenderstem in boiling water for 4 minutes, refresh under cold water and set aside.

4. Mix together the eggs, egg yolks, single cream, spring onions and parsley.   Season with pepper and a little salt, if liked (the smoked salmon may add enough salt for your taste).

5. Arrange the smoked salmon and the chopped stalk pieces of Tenderstem in the baked pastry case.  Pour the egg and cream mixture over.   Arrange the floret end pieces of Tenderstem in the tart like the spokes of a wheel, with the florets around the edge of the tart.

6. Bake the tart in the preheated oven for about 25 minutes or until golden brown on top and just set.

7. Serve the tart with a crisp green salad with a lemony dressing.

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