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.
Servings: 4 generous portions
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)
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