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smoked salmon tart with dill and parsley pesto
Prep Time: 10 minutes
Cook Time: 20 minutes
Total: 30 minutes
Cost: $16.99 /serving
Author : Debbie Major, Warren Mendes & Lucy Williams
Remove All · Remove Spices · Remove Staples
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Preheat oven to 200C. Grease and line a baking tray with baking paper. Place pastry on tray, score a 2cm border and brush all over with egg. Bake for 20 minutes or until golden.
Meanwhile, for the pesto, whiz garlic and pine nuts in a food processor. Add herbs and pulse until finely chopped. Add the cheese and oil, then pulse until combined. Season and set aside.
Combine lemon slices with onion and capers. Add oil and juice of the remaining half lemon. Season and toss to combine.
Lightly press down on the pastry inside the border, then top with creme fraiche, salmon and onion mixture. Cook for 5 minutes or until warmed through. Serve with pesto and dill.