Salmon, Tomato And Pesto Tart Recipe

Name: Salmon, Tomato And Pesto Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 oz cashews; 1 oz arugula; 1 oz fresh basil, few leaves reserved for garnish; 1 None lemon, zested; 2 cloves garlic, peeled and roughly chopped; 1/2 cup olive oil; 3.5 oz Parmesan, grated; 8 oz cream cheese; 1 None egg; 9.5 oz puff pastry sheets; 1 lb skinless salmon fillet, cut into thin slices; 7 oz piquante peppers or cherry peppers; 8.75 oz cherry tomatoes

Servings: persons

2 oz cashews
1 oz arugula
1 oz fresh basil, few leaves reserved for garnish
1 None lemon, zested
2 cloves garlic, peeled and roughly chopped
1/2 cup olive oil
3.5 oz Parmesan, grated
8 oz cream cheese
1 None egg
9.5 oz puff pastry sheets
1 lb skinless salmon fillet, cut into thin slices
7 oz piquante peppers or cherry peppers
8.75 oz cherry tomatoes

1
Preheat the oven to 400u00b0F. Heat a frying pan and dry fry the cashew nuts until golden brown. Remove from heat and allow to cool. Place in a food processor along with the arugula, basil, lemon zest, garlic, oil and 1 oz Parmesan and process into a pesto. Season to taste.
2
Beat 7 oz cream cheese, the egg and 1 heaped tbsp pesto until smooth. Season to taste.
3
Line a 9 1/2 inch diameter tart pan with parchment paper. Lay the pastry in the pan and pinch around the edge so it is slightly wavy. Spread 2 tbsp pesto over the bottom. Add two-thirds of the salmon, then pour over the cream cheese mixture. Spoon the remaining 1 oz of cream cheese into the peppers. Mix the peppers, tomatoes and remaining salmon and add to pan. Spoon over the remaining pesto, then sprinkle with the remaining cheese. Bake for 35 mins.
4
Remove from the oven and allow to cool for 5 mins. Remove from the pan and garnish with the reserved basil.

875

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 oz cashews, 1 oz arugula, 1 oz fresh basil, few leaves reserved for garnish, 1 None lemon, zested, and more.

Yes, Salmon, Tomato And Pesto Tart falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Salmon, Tomato And Pesto Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions