Salmon and beetroot tart with broad bean and pea topping

It's easy to make dinner time delicious with this salmon and beetroot tart recipe. Packed with fresh veges and ready in just over 30 minutes, this tart is the perfect way to get your 5+ a day

By Jennene Plummer
  • 15 mins preparation
  • 20 mins cooking
  • Serves 4
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  • 3 sheets frozen puff pastry, thawed
  • 125 gram cream cheese
  • 1 egg, lightly beaten
  • 100 gram feta, crumbled
  • 350 gram skinless salmon fillets, cut into 3cm pieces
  • 250 gram vacuum-packed cooked beetroot wedges
  • 1 bunch asparagus, finely sliced, blanched
  • 1/2 cup red-veined sorrel
  • 1 cup frozen broad beans, blanched, peeled
  • 1/2 cup frozen peas, blanched
  • 2 tablespoon crème fraîche
  • 1 tablespoon lemon juice


  • 1
    Preheat oven to 200°C. Line a large oven tray with baking paper.
  • 2
    Press two sheets of pastry on top of each other and press with a rolling pin. Fold third pastry sheet in half and join the long side onto the other piece of pastry to make one large pastry rectangle. Place on tray. Score a 2.5cm border, then prick the middle with a fork. Bake for 10 minutes.
  • 3
    In a bowl, combine cream cheese and egg with a fork. Stir in feta. Season.
  • 4
    For the topping: In a bowl, combine all ingredients. Season.
  • 5
    Spread cream cheese mixture over base. Sprinkle with topping, salmon and beetroot. Bake for 10 minutes.
  • 6
    Remove from oven. Scatter over asparagus and sorrel leaves.