Salmon & broccoli lattice tart

• broccoli↗100g g

  cut into florets

• watercress↗85g g

  chopped

• half-fat crème fraîche↗4 tbsp tbsp
• pack ready-rolled puff pastry↗425g g

  sheets

• egg↗1

  beaten

• pack poached salmon170g g

  fillets, flaked

• steamed green beans

  to serve

Step-by-step instructions

1. 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 with some seasoning.

2. 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 mins until golden.

3. 3

   Cut remaining pastry into 2cm wide strips. Spread on the crème fraîche, scatter with the flaked salmon, broccoli and seasoning, and top with the strips of pastry to make a lattice.

4. 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.