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Salmon and Broccoli Tart


  • 1 frozen puff pastry
  • 20cl crème fraîche (double cream)
  • Aneth (dill)
  • Pepper
  • Salt
  • 4 slices of smoked salmon
  • 500g broccoli
  • 3 eggs


Step 1: Roll out the pastry into a tart tin. Cover with the slices of smoked salmon.

Step 2: Cook the broccoli in a pressure cooker (it is faster: I set it for 5 min when the cooker starts hissing). Once cooked, lay the broccoli on top of the salmon.

Step 3: Mix the crème fraîche and eggs, then add the salt, pepper, and dill to the mixture.

Step 4: Pour the mixture over the broccoli. Bake for 30 minutes in a preheated oven at 180°C.


  • 1 tart tin
  • 1 lid
  • 1 rolling pin
  • 1 pressure cooker
  • 1 wooden spoon
  • 1 oven
  • 1 salad bowl