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Salmon and Rocket Tart

Salmon and Rocket Tarts

Ingredients:

375g pack of ready rolled puff pastry

1 medium egg, beaten

100g wild rocket

200ml half fat crème fraiche

4 tbsp Heinz Salad Cream

2 tsp cornflour

200g poached skinless salmon

  • Serves: 4
  • Preparation Time: 15 minutes
  • Cooking Time: 25 minutes

Method:

  1. Preheat the oven to 200°C, fan 180°C, gas 6
  2. Unroll the puff pastry and trim the edges with a sharp knife. Cut the pastry into 4 equal rectangles, brush each with a little egg and then score a 1cm border around each rectangle using the tip of a sharp knife, being careful not to cut all the way through
  3. Place on a baking sheet and bake in the preheated oven for 15 minutes until golden
  4. Meanwhile wilt all the rocket apart from a handful, with a couple of tablespoons of water in a pan, allow to cool, then using your hands squeeze out the excess water and roughly chop
  5. Place in a bowl and stir in the crème fraiche, Heinz Salad Cream and cornflour
  6. Remove the pastries from the oven and using a knife remove the inner part of each rectangle and set aside to use as lids, if desired
  7. Divide the cream mixture between the 4 rectangles and scatter over the salmon between them
  8. Bake in the oven for a further 10 minutes, covering with foil if they brown too much
  9. Allow to rest for 5 minutes before serving topped with the remainder of the rocket leaves and pastry lids, if desired

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