Ingredients
- 1 1 3.3 lb. pouch or 64 oz. can* red or pink Alaska
- Salmon, drained
- 3 lbs. 3 lbs. (4 ea.) puff pastry, frozen, thawed, 10 x 15
- sheets
- 1 1 egg, beaten
- 2 Tbsp. 2 Tbsp. milk, whole
- 6 Tbsp. 6 Tbsp. basil pesto, prepared
- 12 oz. 12 oz. (3 cups) mozzarella cheese, shredded
- 4 4 pints cherry tomatoes
- Salt and freshly ground black pepper, as needed
- Basil leaves for garnish
- *For canned, remove skin and bones
Servings:
Units:
Instructions
- In large bowl, gently break drained salmon into large chunks. Set aside.
- Preheat oven to 425F. Coat sheet pans with pan release spray.
- Cut each sheet of puff pastry dough into 6 squares, each measuring about 5 x 5, for a total of 24 squares.
- Arrange pastry squares on sheet pans. Using back of knife, score a 1 border around each one without cutting through. Mix together the
- beaten egg and milk. Lightly brush each pastry with egg mixture. Bake for 12-15 minutes, until puffy and golden brown.
- Remove pastries from oven and let cool slightly. Put tomatoes in small roasting pan sprayed with pan release and roast for about 5
- minutes, shaking pan occasionally. Remove tomatoes and set aside.
- For each tart, push down center square of pastry to form a space for the filling. Spread each square with 1 tsp. of pesto. Top with 2
- Tbsp. of mozzarella cheese and salmon chunks. Top with roasted tomatoes. Season with salt and pepper. Return to oven for 2-3 minutes until
- cheese is melted.
- To serve, portion 1 tart per plate, garnish with basil leaves.
- Tips:
- For hors doeuvres, cut puff pastry dough into smaller, bite-size squares or triangles before layering ingredients.
- For variety, layer pastry with pesto, 2 spears of blanched asparagus, mild goat cheese and salmon chunks. Top with Alaska Spot Prawns
- garnish and chopped chives.
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