Tomato tart with salmon and pesto
very easy
60 mins
60 mins
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 collar Rocket
- 2 Garlic cloves
- 100 g Mountain cheese
- 8 TABLESPOONS Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 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 the rocket, drain well and clean, put something aside for garnishing. Peel garlic, chop coarsely. Remove the rind from the cheese and grate it. Mix the rocket with 2 tablespoons of cheese, cashew nuts, garlic and oil in the universal chopper to make a pesto. Season to taste with salt and pepper
- 2
Roll out the puff pastry. Cut off approx. 6 cm from the narrow side and press down on the long side to create almost a square. Place the puff pastry with the baking paper in a tart tin (bottom 19 cm, top 24 cm Ø). Press the dough with your hands at the edge, making it slightly wavy. Spread about 2/3 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 pesto. Add the pepperoni, tomatoes, remaining pesto and salmon and sprinkle with the remaining cheese. Bake on the lower shelf in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 25 minutes. Remove from the oven and let rest for about 5 minutes. Remove from the mould, garnish with rocket
- 4
Preparation time approx. 1 hour
Nutrition Facts
490 kcal
15 g
39 g
20 g
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