Smoked salmon pesto tart

Smoked salmon pesto tart
  • Serves icon Serves 6
  • Time icon Takes 15 minutes to make, 25 minutes to cook

Combine smoked salmon with a dill and parsley pesto to make this quick and easy midweek meal.

Nutrition: per serving

Calories
400kcals
Fat
27.9g (11.2g saturated)
Protein
14.4g
Carbohydrates
22.8g (1.5g sugars)
Fibre
0.2g
Salt
1.9g
Calories
400kcals
Fat
27.9g (11.2g saturated)
Protein
14.4g
Carbohydrates
22.8g (1.5g sugars)
Fibre
0.2g
Salt
1.9g

Ingredients

  • 375g sheet ready-rolled puff pastry
  • 1 medium free-range egg, beaten
  • 1 lemon, ½ thinly sliced
  • ½ red onion, finely sliced
  • 1 tbsp capers, drained and rinsed
  • 5 tbsp crème fraîche
  • 200g leftover smoked salmon

For the dill and parsley pesto

  • ½ garlic clove
  • 1 tbsp toasted pine nuts
  • Good bunch of fresh flatleaf parsley, roughly chopped
  • Good bunch of fresh dill, roughly chopped, plus extra to garnish
  • 15g Parmesan, finely grated
  • 100ml extra-virgin olive oil, plus extra for dressing

Method

  1. Preheat the oven to 200°C/fan180°C/gas 6. Unroll the pastry onto a baking sheet, brush with the beaten egg and bake for 20 minutes or until risen, crisp and golden.
  2. Meanwhile make the pesto. Whizz the garlic and pine nuts in a food processor (or pound in a pestle and mortar). Add the parsley and dill, then pulse (or pound) again until finely chopped. Remove to a bowl, add the Parmesan, then drizzle over the oil, whisking, until you have a spoonable consistency. Season to taste and squeeze over a little juice from the unsliced lemon half.
  3. Mix the onion, lemon slices and capers. Dress with the rest of the juice from the lemon half, a drizzle of olive oil and a little salt.
  4. Top the cooked pastry with dollops of the crème fraîche, the smoked salmon and the onion mixture. Return to the oven for 5 minutes to warm through. Drizzle with the pesto, garnish with the dill and serve with a crisp winter leaf salad.

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