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Pesto salmon tart

updated

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Ingredients for 4 servings:

  • 250 g puff pastry (refrigerated shelf)
  • 3 tbsp pesto, basil
  • 2 tomatoes, ripe vine tomatoes
  • 450 g salmon fillet(s), fresh (without skin and bones)
  • 1 egg yolk
  • 2 tbsp schnapps (aniseed schnapps)
  • 150g mozzarella
  • salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

a fine creation on puff pastry

Line a 28 cm springform pan with baking paper and the puff pastry. Form a 2 cm high rim, similar to a pizza base. Spread the pesto over the base. Finely dice the tomatoes (removing the stems). Combine the anise schnapps with the egg yolk and mix everything with the chopped salmon fillet. Spread evenly over the base. Cut the mozzarella into very thin slices and arrange on top. Season with salt and a pinch of pepper. Bake at 200°C for about 15-20 minutes and serve while still warm.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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