Food & Drinks

Salmon & beetroot tart recipe

Easy and tasty!

Serves: 4

Prep: 15 mins

Cook: 20 mins

The easiest and tastiest dish to make with salmon!


  • 3 sheets frozen puff pastry, thawed

  • 125g cream cheese

  • 1 egg, lightly beaten

  • 100g feta, crumbled

  • 350g skinless salmon fillets, 3cm pieces

  • 250g vacuum-packed cooked beetroot, wedges

  • 1 bunch asparagus, finely sliced, blanched

  • ½ cup red-veined sorrel


  • 1 cup frozen broad beans, blanched, peeled

  • ½ cup frozen peas, blanched

  • 2 tbsp creme fraiche

  • 1 tbsp lemon juice

How to make the salmon & beetroot tart

  1. Preheat oven to 200°C. Line a large oven tray with baking paper.

  2. Press two sheets 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 10 mins.

  3. In a bowl, combine cream cheese and egg with a fork. Stir feta. Season.

  4. For the topping. In a bowl, combine all ingredients. Season.

  5. Spread cream cheese mixture over base. Sprinkle with salmon and beetroot. Bake 10 mins.

  6. Finish with asparagus and sorrel leaves.

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