Puff Pastry Tarts with Salmon and Pesto
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 4 sheets puff pastry, frozen
- 1 tablespoon cream or milk
- 100 g baby spinach
- 1 medium onion (s)
- 100 g feta cheese
- 20 cl Noilly Prat
- salt and pepper
- some nutmeg
- Lemon juice
- 60 g smoked salmon
For the pesto:
- 0.5 ½ lemon (zest)
- 30 g pine nuts
- 0.5 ½ bunch basil
- 1 clove garlic
- 3 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- Spread out the puff pastry sheets on a baking sheet lined with baking paper and let them thaw. Meanwhile preheat the oven to 200 ° C top / bottom heat.
- Cut the smoked salmon into strips.
- For the pesto, roast the pine nuts in a pan. Roughly chop the kernels together with the basil leaves, grated lemon zest, garlic and a little salt in a food processor. Add the oil and mix everything again briefly, not too long so that it does not become mushy.
- Slightly score the puff pastry sheets around 1 cm from the edge with a knife and raise the edge so that a basket is created. Brush the top of the dough with cream or milk and prebake in the oven for 10 minutes.
- Cut the onion into small cubes and fry in a little olive oil until translucent, then add the washed spinach leaves and let them disintegrate. Season the spinach with salt, pepper and nutmeg, deglaze with a dash of Noilly Prat and reduce, then season with lemon juice. Turn down the heat and fold in the feta cheese cut into pieces. When it has turned a bit creamy, just keep everything warm.
- Take the pre-baked puff pastry baskets out of the oven. Spread the spinach-feta mixture on top, then cover with the salmon strips and finally top with the pesto.
- Put the baskets in the oven for another 10 minutes, until the puff pastry is through and has taken on a light color.
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