This Easy Salmon Tart with Broccoli is a great way to make a few ingredients go a long way. It's easy to prepare and once baked can be served warm or cold.
200gskinless salmon fillet(roughly 2 fillets, cut into bite-sized pieces)
5large eggs
250mldouble cream
40gParmesan cheese(grated, optional)
½tspsea salt
1tspblack pepper
Instructions
Remove the roll of shortcrust pastry from the fridge. Place onto a well flour surface and gently roll out the sheet until it fits the tart case.
Taking care, move the pastry over the tart tin and very gently press it into the side of the tin. If any tears appear "glue" them together with any extra pieces of pastry.
DO NOT trim the edges of the pastry case at this point as the pastry will shrink in the oven! Fork over the base of the pastry case, then place the tin into the fridge to chill for 15 minutes.
Preheat the oven to 180CFan/200C.
Remove the pastry case from the fridge, fill the centre with baking paper and weigh the paper down with baking beans. If you don't have ceramic beans use dried pasta or rice.
Put the pastry case onto a baking sheet and place it into the centre of the hot oven to blind bake for 20 minutes.
While the pastry is baking in the oven place the butter into a small saucepan and saute the leeks for 10 minutes. Once softened, set aside.
Also place a pan of salted boiling water on the stove and add the broccoli florets. Cook for 4 minutes then drain and run under ice cold water.
You want the broccoli to be really dry, so place the florets into a sieve to drain off any excess water.
Cut up the salmon into bite-sized pieces and set aside.
Add all the remaining ingredients into a large jug and whisk to combine.
Remove the case from the oven, carefully remove the baking beans and baking paper. Return the pastry case to the oven for a further 5 minutes then remove from the oven.
Turn the temperature of the oven down to 140CFan/160C.
Using a really sharp knife, trim the excess pastry off the top of the pastry case.
Spread the cooked leeks over the base of the pastry case.
Place the salmon and broccoli florets over the top of the leeks, ensuring an even distribution of each.
Leave the tart tin on the baking sheet, pour over the whisked egg mixture and carefully place into the oven.
Cook the quiche for 40-50 minutes until the centre is set and no longer wet. If it looks too runny, place back into the oven in 5 minute intervals until the tart sets in the centre.
Remove from the oven and place the tart tin on a wire rack to cool completely and allow the tart to set. Gently remove the tart from the tin, slice and serve.
Notes
When lining the tart tin with the sheet of pastry, I recommend using a small piece of excess pastry to push the pastry around the edges of the tin. I find this causes less tears in the pastry than using my fingers.
It's important to weigh the tart case down with baking beans or dried pasta, otherwise the base of the tart will puff up in the oven, leaving an uneven base which you won't be able to fill evenly.
Always ensure you add a sheet of baking paper to the tin before you add the beans, otherwise the beans will cook into the pastry!
Take care when removing the beans from the centre of the pastry case as they will be too hot to touch with your bare hands.
I always lay the tart tin on a baking sheet as this makes it far easier to move the tart in and out of the oven, resulting in far less spillage!
Everyone's ovens are different so the length of the time required to cook the tart will vary from oven to oven.
I like to allow the tart to cool completely before removing it from the tin. This will ensure the egg sets properly, making it easier to serve.
If you prefer to serve warm quiche you can warm it up quickly for 30 seconds in the microwave.
Nutrition Facts
Easy Salmon Tart with Broccoli
Amount Per Serving
Calories 351Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 11g69%
Trans Fat 0.1g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 160mg53%
Sodium 502mg22%
Potassium 288mg8%
Carbohydrates 25g8%
Fiber 1g4%
Sugar 2g2%
Protein 15g30%
Vitamin A 987IU20%
Vitamin C 13mg16%
Calcium 117mg12%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
Course : Main Course
Cuisine : British, French
Keyword : easy salmon tart, fresh salmon quiche, fresh salmon tart, salmon quiche