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.
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:
Salmon and Tomato Tart
- 320 g pack of ready-rolled puff pastry
- 3 tablespoons pesto rounded tbsps, 90ml or ⅓ cup
- 1 tablespoon tomato puree, rounded tbsp (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)
- 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