Salmon, pea and New potato tart

This vibrant salmon, pea and potato tart is perfect for summer picnics and lunchboxes. This delicious and vibrant tart is made with New potatoes, salmon, peas, toasted pine nuts, mozzarella and Parmesan, and encased in shortcrust pastry.

This recipe was created by Luke Willcox - New Product Development team.






30 minutes


2 hours


Serves 8


  • 150g New potatoes
  • 100g salmon, skinned and finely diced
  • 60g fresh basil
  • 30g toasted pine nuts, plus more for serving
  • 50g grated parmesan
  • 50g grated mozzarella
  • 3 eggs and 1 yolk
  • 300mls double cream
  • 80g frozen peas, thawed
  • Short crust pastry block
  • Salt


Preheat the oven to 190°C/ Fan 170°C/Gas 5 and lightly butter a 23cm tart tin.
Roll out the pastry to the thickness of a £1 coin and trim a small amount off the size of walnut and set aside. Lay the pastry inside the tin, careful not to stretch it as it is pushed into the corners.
Using the excess pastry make a ball and use that to press the pastry into the flutes. Press in a small lip of about 5mm down into the pastry case from the overhang and then use the rolling pin to roll over the top and remove the excess. Using the pasty ball now push the pasty lip back up over the edge of the case by about 5mm - this is to stop it shrinking in the oven.
Pierce it all over with a fork and place into the freezer for 20 minutes. Remove from the freezer and fill with a sheet of parchment or three sheets of clingfilm that overlaps the sides, fill with baking beans or dry rice to the rim and place into the oven for 20 minutes.
Into a pan place the cream and 30g basil leaves and bring to a boil, as soon as it reaches boiling point turn the heat off and leave the basil to infuse in the cream until it is cold.
Wash the potatoes and place in a pan of salted cold water and bring to a boil, when they begin to boil set the timer for 12 minutes. After this time remove them from the heat and cool down in a sink of cold water, changing the water a couple of times. Once cooled, dry them off and quarter them lengthways.
Remove the case from the oven and remove the beans, then place back into the oven for 7 minutes. Remove and set aside. Turn the heat of the oven down to 150°C (fan).
When the cream is cold, strain it and press the basil to extract all the cream and flavour and discard the basil, put the cream with the peas and remaining fresh basil with 1/2 tsp fine salt in a liquidiser and blend until smooth.
In a separate bowl mix together the eggs, cheeses and pine nuts, season with 1/2 tsp salt and then combine with the pea mixture.
Pour into the tart case then top with the potatoes and salmon, pushing them down just below the surface.
Bake in the oven for 50-55 minutes until the centre has just set. Remove and leave to cool for 20 minutes before taking out of the case. Serve warm or cold with a crisp salad.


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