Salmon, Tomato And Pesto Tart - cooking recipe

Ingredients

2 oz cashews
1 oz arugula
1 oz fresh basil, few leaves reserved for garnish
1 None lemon, zested
2 cloves garlic, peeled and roughly chopped
1/2 cup olive oil
3.5 oz Parmesan, grated
8 oz cream cheese
1 None egg
9.5 oz puff pastry sheets
1 lb skinless salmon fillet, cut into thin slices
7 oz piquante peppers or cherry peppers
8.75 oz cherry tomatoes

Preparation

Preheat the oven to 400\u00b0F. Heat a frying pan and dry fry the cashew nuts until golden brown. Remove from heat and allow to cool. Place in a food processor along with the arugula, basil, lemon zest, garlic, oil and 1 oz Parmesan and process into a pesto. Season to taste.
Beat 7 oz cream cheese, the egg and 1 heaped tbsp pesto until smooth. Season to taste.
Line a 9 1/2 inch diameter tart pan with parchment paper. Lay the pastry in the pan and pinch around the edge so it is slightly wavy. Spread 2 tbsp pesto over the bottom. Add two-thirds of the salmon, then pour over the cream cheese mixture. Spoon the remaining 1 oz of cream cheese into the peppers. Mix the peppers, tomatoes and remaining salmon and add to pan. Spoon over the remaining pesto, then sprinkle with the remaining cheese. Bake for 35 mins.
Remove from the oven and allow to cool for 5 mins. Remove from the pan and garnish with the reserved basil.