Tomato tart with salmon and pesto

Name: Tomato tart with salmon and pesto
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 1 pack of (270 g) fresh butter puff pastry sweet or savoury croissants and golaches (ready to bake rectangular rolled out on baking paper; 42 x 24 cm; refrigerated shelf); 60 g Cashew nuts; 1/2 bunch Rocket; 1 collar Basil; 2 Garlic cloves; 100 g Mountain cheese; 7-10 Tbsp grated zest of 1 organic lemon; 100 ml Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g Double cream cream cheese; 1 egg (size M); 450 g Salmon fillet without skin; 1 package (250 g) Teufelspfefferonen, filled with cream cheese preparation in oil; 250 g cherry tomatoes

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

1 pack of (270 g) fresh butter puff pastry sweet or savoury croissants and golaches (ready to bake rectangular rolled out on baking paper; 42 x 24 cm; refrigerated shelf)
60 g Cashew nuts
1/2 bunch Rocket
1 collar Basil
2 Garlic cloves
100 g Mountain cheese
7-10 Tbsp grated zest of 1 organic lemon
100 ml Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g Double cream cream cheese
1 egg (size M)
450 g Salmon fillet without skin
1 package (250 g) Teufelspfefferonen, filled with cream cheese preparation in oil
250 g cherry tomatoes

Directions

1
Take the puff pastry out of the refrigerator 5-10 minutes before use. For the pesto, roast cashews in a pan without fat. Take out and let it cool down. Wash and clean the rocket and drain well. Wash basil down to 1 stalk, dab dry and remove leaves. Peel garlic and chop coarsely. Remove the rind from the cheese and grate. Mix the rocket and basil leaves with 2 tbsp. grated cheese, lemon peel, cashew nuts, garlic and oil in the universal chopper to make a pesto. Season to taste with salt and pepper
2
Stir cream cheese with egg and 1 heaped tablespoon pesto until smooth. Season with salt and pepper. Roll out the puff pastry. Cut off approx. 6 cm from the narrow side of the dough, place it on the long side and press it down firmly so that it almost forms a square. Put the puff pastry with the baking paper in a tart tin (bottom approx. 19 cm Ø, top approx. 24 cm Ø). Press the dough with your hands at the edge, making it slightly wavy. Spread about 2 tbsp. of the pesto on the bottom. Wash the salmon, dab dry. Cut into thin slices
3
Drain the peppers well. Wash the tomatoes and also drain them. Spread about 2/3 of the salmon slices on the tart. Pour the cream cheese icing over it. Spread pepperoni, tomatoes, remaining pesto and salmon on top and sprinkle with remaining cheese. Bake the tart on the lower shelf in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 35 minutes. Remove from the oven and let rest for about 5 minutes. Wash the rest of the basil, dab dry and pluck the leaves from the stalks. Remove the tart from the tin and garnish with basil