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