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