Purple sprouting broccoli, salmon and hazelnut tart recipe
Bright purple sprouting broccoli pairs with flaked smoked salmon for a tart that makes for a fantastic Sunday lunch option. Encased in a buttery pastry with a quiche-like filling and topped with scattered hazelnuts, lunchtime just got interesting. See method
- 75g blanched hazelnuts
- 250g plain flour, plus extra for dusting
- 150g unsalted butter, diced
- 3 medium eggs
- 200g pack purple sprouting broccoli, trimmed
- 1 tbsp vegetable oil
- 150ml whipping cream
- 100ml semi-skimmed milk
- 180g pack hot smoked salmon fillets, skin discarded, flaked into large chunks
- 1 tbsp fresh thyme leaves
Each serving contains
of the reference intake
Preheat the oven to gas 4, 180˚C, fan 160˚C. For the pastry, finely blitz 50g hazelnuts in a food processor, then mix with the flour and a pinch of salt in a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Add 1 beaten egg and 1-2 tbsp cold water, mixing with a table knife to make a rough dough. Knead to just incorporate, then flatten to a round disc.
Roll out the pastry on a lightly floured surface to a large circle 3mm thick. Use to line a 22cm loose-bottomed tart tin, carefully pressing it into the corners. Trim to leave a 2-3cm overhang, prick the base all over with a fork, then chill for 30 mins.
On a lined baking sheet, arrange the remaining 25g hazelnuts and the broccoli in separate sections. Season, drizzle with the oil and roast for 8-10 mins until the broccoli is just tender. Cool to room temperature, then roughly chop the hazelnuts.
Line the pastry case with baking paper and fill with baking beans. Bake for 20-25 mins until the edges are light brown. Remove the beans and paper, then bake for 10-15 mins until golden. Cool for 5 mins, then trim off the overhanging pastry with a serrated knife.
Beat 2 eggs in a small jug, then mix in the cream and milk; season. Arrange the broccoli and salmon in the tart case. Scatter with most of the hazelnuts and thyme, then pour over the egg mixture. Top with the remaining nuts and thyme. Bake for 30-35 mins until golden and set. Cool for 5 mins before removing from the tin. Serve at room temperature.
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