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Smoked Salmon Tomato and Dijon Tart on Puff Pastry
Omega-3 Rich

Smoked Salmon Tomato and Dijon Tart on Puff Pastry

By:James Quinn 4.7(5 avis)

Flaky puff pastry tart with Dijon, baked tomatoes and wild smoked sockeye salmon. Easy, elegant and ready in 40 minutes.

DURÉE
40 min
PORTIONS
4 ppl
DIFFICULTÉ
Easy
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Ingrédients

  • 1 sheet Atome puff pastry
  • 1 pack (227 g) Larry's Catch smoked sockeye salmon
  • 6 tbsp Dijon mustard
  • 5 to 8 ripe tomatoes, depending on size
  • Salt and pepper
  • Fresh basil leaves, to garnish
  • Green salad, to serve

Instructions

  • The night before, move the puff pastry and smoked salmon from the freezer to the fridge to thaw.
  • Preheat the oven to 350°F (175°C).
  • Unwrap the puff pastry and lay it flat on a sheet of parchment paper on a baking tray.
  • Using the back of a spoon, spread a generous, thick layer of Dijon mustard over the pastry, leaving a small border around the edges.
  • Slice the tomatoes into rounds about 0.5 cm (1/4 inch) thick. Layer them over the pastry, overlapping slightly. Season with salt and pepper.
  • Fold the edges of the pastry inward over the tomatoes to create a border.
  • Bake for 20 to 25 minutes, until the pastry is puffed and golden.
  • Cut the smoked salmon into large pieces. Once the tart is out of the oven, arrange the salmon on top of the tomatoes.
  • Finish with fresh basil leaves and serve with a green salad.

Nutrition Values

Per serving (200 g)
  • Calories: 320 kcal
  • Protein: 12 g
  • Carbohydrates: 25 g
  • Fibre: 2.5 g
  • Fat: 19 g
  • Saturated Fat: 8 g
  • Sodium: 840 mg

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