Savory Flower-Shaped Tart with Salmon

Ingredients

• 1 sheet Puff pastry (about 250 g)
• 2 pieces Salmon fillets (200 g each, skinless, fresh or thawed)
• 1 medium Red onion (peeled and thinly sliced lengthwise)
• 1 medium Zucchini (cut into rounds)
• 3 tbsp Pesto (basil, can be store‑bought or homemade)
• 2 tbsp Olive oil (to drizzle over the vegetables)
• a pinch Salt
• a pinch Pepper

Instructions

1. Prepare the vegetables

   Peel the red onion, cut it into thin slices lengthwise. Cut the zucchini into rounds of even thickness.

   Time: PT10M

2. Prepare the puff pastry

   Roll out the puff pastry, place parchment paper on top and prick the whole surface with a fork to prevent it from puffing up.

   Time: PT5M

3. Dry the salmon fillets

   Place the salmon fillets on paper towels, cover with a second sheet and gently pat to remove excess moisture.

   Time: PT5M

4. Assemble the salmon and pastry

   Arrange the fillets in a circle in the centre of the pastry, overlapping them slightly. Fold the pastry around the fillets, press to seal and prick the edges again with the fork.

   Time: PT10M

5. Form the flower

   With a sharp knife, cut a strip about 3 cm around the edge without detaching the pastry. Turn these strips a quarter turn to expose the salmon and create the flower effect.

   Time: PT5M

6. Add the pesto and vegetables

   Spread the pesto in the centre of the tart. Arrange the zucchini rounds and red‑onion slices alternately, starting from the outside toward the centre. Season with salt, pepper and drizzle with a splash of olive oil.

   Time: PT5M

7. Baking

   Bake the tart in a pre‑heated oven at 180°C for 40 minutes, until the pastry is golden and the salmon is cooked through.

   Time: PT40M

   Temperature: 180°C

8. Rest and serve

   Let the tart rest for 5 minutes before unmolding, then cut into portions and serve hot or warm.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

25 g

Fat

18 g

Fiber

2 g

Ingredient Substitutions

• Instead of Puff pastry: shortcrust pastry, homemade tart pastry
• Instead of Salmon fillets: trout fillet, cod fillet
• Instead of Zucchini: eggplant, bell pepper
• Instead of Pesto: homemade green sauce, cheese sauce
• Instead of Olive oil: sunflower oil

Equipment Needed

• Cutting board
• Chef's knife
• Rolling pin
• Oven
• Baking sheet
• Fork
• Parchment paper
• Tablespoon
• Kitchen brush
• Bowl (optional)

Critical Steps — Do Not Skip

• Completely dry the salmon fillets to avoid a soggy pastry.
• Properly seal the pastry edges so no filling escapes.
• Form the flower by cutting the pastry strips without detaching them.
• Observe the 40‑minute baking time at 180°C for a well‑golden pastry and cooked salmon.

Chef Tips from the Video

• Use homemade pesto with toasted pine nuts for extra flavor.
• Add a small handful of grated Parmesan over the pesto before baking for an even more golden crust.
• Serve with a lemony green salad to balance the richness of the salmon.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: Wrap well (plastic film + foil) and freeze up to 1 month.

Room temperature: Do not leave at room temperature more than 2 hours.

Make-Ahead Tips

• Prepare the tart up to the step of adding pesto and vegetables, cover with plastic wrap and refrigerate up to 12 hours before baking.
• Pesto can be made ahead and kept in the refrigerator for 3 days.