This lattice tart is easy but impressive, only taking 50 minutes to make it will impress any guest this summer. The humble broccoli can be found, at the Greengrocers, along with fresh salad to serve alongside this delicious dish.
100g Becketts Farm Shop broccoli (cut into florets)
85g Becketts Farm Shop watercress (chopped)
4 tbsp half-fat crème fraîche
425g pack ready-rolled puff pastry sheets
1 egg (beaten)
170g pack poached salmon fillets (flaked)
Steamed green beans or salad, to serve
1. 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, season well.
2. 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 minuets until golden.
3. Cut remaining pastry into 2cm wide strips. Once out the oven, spread over the crème fraîche, scatter with flaked salmon and broccoli, place the strips of pastry on top to make a lattice.
4. 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 or fresh salad.