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    Salmon and Tomato Tart

    Salmon and Tomato Tart, with pesto and mozarella, is an easy and tasty midweek supper dish for family or friends, using ready-made puff pastry.

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    Salmon and Tomato Tart

    Salmon and Tomato Tart

    Salmon and Tomato Tart has become one of my favourite supper dishes - especially since I started using ready-rolled puff pastry as the base. As you may know, rolling out pastry is my bête noire and I use every trick I can to avoid it. Hurrah for ready-rolled pastry! (And actually, hurrah for ready-made, all-butter puff pastry, because I would never make it.)

    Key ingredients in Salmon and Tomato Tart

    Why do you need Mozzarella as well as salmon?

    If you don't have any mozzarella, you could use four salmon fillets instead of three. I used to make this tart that way, but now I prefer the texture that mozzarella cheese brings. But - you choose.

    Why use pesto and tomato puree?

    You could use sundried tomato pesto in this recipe, but I try to keep to ingredients I often use - and I usually have pesto and tomato puree in the house.

    All you need to eat with Salmon and Tomato Tart is some salad or some steamed vegetables - if you can be bothered. And enjoy!

    Secrets of Success

    Keep the pastry in the fridge until needed

    The instructions on the ready-rolled puff pastry tell you to take it out of the fridge to warm up before using. In my experience, the pastry becomes limp and difficult to handle very quickly, so leave it in the fridge until you need to use it.

    If you're using a block of pastry, however, you will need to let it warm up a bit before you can roll it out.

    What equipment do you need?

    • 5 bladed herb cutting scissors – Useful for cutting the tarragon or any other herbs you want to use. Most importantly, these scissors don’t cut your fingers.
    • Magic liner – Cut to fit the traybake tins and roasting tins you use most. You wash it every time. Nothing sticks and it doesn’t need greasing

    If you like this...

    ...Why don't you try:

    Easy Cod Traybake. Roast vegetables and cod fillets in roasting tin.

    Easy Cod Traybake

    Take 5 minutes to prepare this Easy Cod Traybake - vegetables included.
    Salmon en Croûte - cut to show salmon baked in puff pastry with a parsley garnish.

    Salmon en Croûte

    Salmon fillet with a herby cream cheese topping, wrapped in golden puff pastry - an easy and impressive dish to eat hot or cold.
    Four fillets of Baked Lemon Salmon garnished with slices of lemon and herbs in a gratin dish

    Baked Lemon Salmon

    Baked Lemon Salmon fillets are quick, easy and tasty. Great for supper at home or on holiday

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    5-bladed herb cutting scissors

    5-bladed herb cutting scissors

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    Magic liner cut to fit baking tins and pans

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    Recipe

    Salmon and Tomato Tart
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    Salmon and Tomato Tart

    Salmon and Tomato Tart, with pesto and mozarella cheese, is an easy and tasty midweek supper dish for family or friends, using ready-made puff pastry.
    Prep Time30 minutes mins
    Cook Time45 minutes mins
    Total Time1 hour hr 15 minutes mins
    Course: Supper
    Cuisine: British
    Servings: 4 generous portions
    Author: Susie@Everyday Cooks

    Ingredients

    • 320 g pack of ready-rolled puff pastry
    • 3 tablespoons pesto rounded tbsps, 90ml or ⅓ cup
    • 1 tablespoon tomato puree, rounded tablespoon (30ml)
    • 3 salmon fillets, approx 300g/10oz skinned
    • 300 g cherry tomatoes
    • 125 g mozzarella cheese
    • Small bunch fresh herbs, e.g. tarragon
    • 1 tablespoon olive oil (15ml)
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    Equipment

    Shallow baking tray at least 20cm x 30cm
    Optionally, Magic Liner

    Instructions

    Preparation:

    • Preheat the oven to 200°C/180°C fan/gas mark 6/400°F

    While the oven's heating:

    • Grease the baking sheet or line with Magic Liner or a silicone baking mat
    • Mix the pesto and tomato puree together
    • Wash the tomatoes

    For the Salmon and Tomato Tart

    • Put the salmon fillets in a baking dish and cook for 10 minutes.
      If they are very thick they will need an extra 5 minutes. Don't worry if they are slightly undercooked
    • Turn the heat up to 220°C/ 200°C fan/ gas mark 7/ 425°F when you take the salmon out

    Meanwhile prepare the pastry base

    • Unroll the pastry onto your prepared baking tray. Brush the edges with water and pinch up about 1cm on each side to form the edges of the tart
    • Prick the pastry all over with a fork and spread the pesto mixture evenly over the base of the tart. Cook for 20 minutes

    Meanwhile, prepare the filling:

    • Thinly slice the tomatoes - you will get about 4 slices per tomato
    • Finely slice the mozzarella, then shred with your fingers
    • Wash and finely chop the herbs
    • Flake the salmon
    • When the tart is done, remove from the oven, leaving it on
    • Scatter half the herbs over the base. Arrange the cheese on the herbs to cover as much of the base as possible. Arrange the salmon in an even layer over the cheese
    • Grind pepper over the salmon, and lightly salt if desired. Arrange the tomatoes on the top in an overlapping pattern. Sprinkle with the remaining olive oil and herbs
    • Cook for a further 25 minutes. Serve immediately

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    Reader Interactions

    Comments

    1. Ant says

      March 24, 2024 at 6:18 pm

      The pesto mix on its own on the pastry burned at 180 degree even after just 15 minutes … Think I’ll cook it all together next time.

      Reply
    2. Susie Collings says

      October 29, 2020 at 12:24 pm

      Hi Drago, I used green, but it doesn't really matter. 🙂

      Reply
    3. Drago says

      October 29, 2020 at 11:16 am

      sorry, one question, green or red pesto??
      thanks

      Reply

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    Hi, I'm Susie. Mostly I love cooking and baking, but combining work and home life often leaves me feeling that providing healthy, tasty food for my family is a chore. On those days I am decidedly an Everyday Cook...

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