Thursday: Salmon and broad bean tart
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
1. 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.
2. 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.
3. 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.
4. 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.