Salmon, Tomato And Pesto Tart

1. 1

   Preheat the oven to 400u00b0F. Heat a small pan and toast the cashew nuts until golden brown. Remove from the heat and allow to cool. Place in food processor along with the arugula, garlic, oil, and 2 tbsp Gruyere and process into a pesto consistency. Season with salt and black pepper.

2. 2

   Line a 9 inch pie pan with parchment paper, then the puff pastry. Using your fingers, pinch the pastry edges so they are slightly wavy. Spread two-thirds of the pesto over the dough, then top with two-thirds of the salmon.

3. 3

   Mix the peppers, tomatoes, and remaining salmon and arrange on top. Spoon over the remaining pesto in dollops and sprinkle with the remaining Gruyere. Bake for 25 minutes.

4. 4

   Remove from the oven and allow to cool for 5 minutes. Remove from the pan and garnish with the reserved arugula.

No nutritional information available.

No additional tips available.