Date posted: 03/05/2021

Salmon and Philly tart by Nicole Pisani

Why Philly? The salmon, Philly and horseradish are a match made in heaven – you get the creaminess of the Philly, cut through with the interesting tastes and textures of the other ingredients.

  • Serves 10
  • Timing: 1 hr 15 mins
Votes: 1 Average: 5


To make the pastry case
Everyday Favourites plain flour 200g
Everyday Favourites butter, cut into small pieces 100g
Egg yolk 1
A little water
For the filling
Salmon fillet 500g
Tenderstem broccoli 200g
Samphire 100g
Asparagus 200g
Everyday Favourites free range eggs 4
Horseradish 10g
Philadelphia Original 200g
Everyday Favourites cheddar cheese, grated 50g
Cream 300ml
Baby gem lettuce


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  1. For a 23cm pastry case, blitz the flour and butter in a food processor with a pinch of salt until the mixture resembles fine breadcrumbs.
  2. Add the egg yolk and enough water to bring the dough to a firm ball. The less water you add the better, as too much will cause your pastry case to shrink in the oven.
  3. Pat the pastry into a flat round on a floured surface then roll out to a rough circle large enough to line the tart tin.
  4. Lightly grease and flour the tin, shake out any surplus and lower in the circle of pastry, pushing into the edges without stretching it. Trim the overhanging pastry and place in the fridge to chill for 20 minutes.
  5. Set the oven at 200°C. Put a baking sheet in the oven to warm. Line the pastry case with kitchen foil and baking beans and slide onto the hot baking sheet. Bake for 15 minutes, then remove from the oven and carefully lift the beans and foil out.
  6. Return the pastry case to the oven for 5 minutes, until the surface is dry to the touch. Remove from the oven and set aside. Turn the oven temperature down to 180°C.
  7. For the filling, place the salmon in a baking dish, brush with oil or butter, season lightly with salt and pepper and bake for 10 minutes. Remove from the oven and leave to cool a little, then break into large pieces. Place the pieces of fish in the tart case.
  8. Chop the tenderstem broccoli, samphire and asparagus roughly. Add to the fish in the tart.
  9. Gently whisk the eggs, horseradish, Philadelphia, cheese and cream, pour into the case and bake for 25 minutes, or until set.
  10. Serve with a simple salad.
  Tip If you don’t have access to samphire simply swap it out for 100g more asparagus.
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