Using a fork carefully prick the centre part of the pastry to encourage it not to rise too much. Spread the crème fraiche over the centre. Bake at 200°c/fan 180°c for 10 minutes before sprinkling with the broccoli and flaked salmon and baking for a further 5-10 minutes until the pastry is risen and golden.
When ready to serve, sprinkle capers and rocket leaves over the tart then drizzle with the sauce. Best served warm.