James Martin salmon tart recipe

James Martin’s Smoked Salmon Tart

Perfect for a light dinner or special summer lunch

By , 11 July 2016
James Martin’s Smoked Salmon Tart
  • Ready in: 30 mins
  • Serves: 10
  • Price: £1.69 per serving

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Nutritional Info
Each 162g serving contains
  • Energy 862KJ 334KCAL
  • Fat high
  • Saturates high
  • Sugars low
  • Salt med
of your reference intake.
Typical energy values per 100g: 862kJ/206kcal.
  • 375g Asda ready rolled puff pastry
  • 1 egg yolk
  • 200g frozen peas
  • 200g frozen broad beans
  • 160g asparagus, stalks removed
  • 155g mange tout, roughly chopped into quarters
  • 300g full fat crème fraiche
  • 25g fresh chives, sliced
  • 2x 120g Extra special smoked salmon cut into thin slices
  • Preheat the oven to 220C/200C Fan/gas 7.

  • Unroll the pastry and place onto a baking sheet. Cut a 1cm edge 1/2 of the way through, around the edge. Prick the centre with the knife, brush the edges with egg yolk and bake for 15-20 minutes until deep golden brown, cool.

  • Blanch the asparagus, beans and peas for 3 minutes, add the mange tout and cook for another minute.

  • While the veg is cooking gently press down the centre of the pastry with your fingers. Use a palette knife to remove some of the top layer of pastry flakes.

  • In a large bowl mix the vegetables and crème fraiche together, seasoning with black pepper. Add 2/3 of the chopped salmon to the mix and spread over the pastry. Top with the remaining smoked salmon and chopped chives and serve.