Smoked salmon tart with dill and parsley pesto

This beautiful smoked salmon tart is dressed in a feisty dill and parsley pesto.

Recipe «Smoked salmon tart with dill and parsley pesto» presented in category Recipes / Fish, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 1 sheet frozen puff pastry, thawed, 1 egg, lightly beaten, 1 lemon, 1/2 thinly sliced, 1/2 red onion, thinly sliced, 1 tsp capers, rinsed, drained , 1 tbs olive oil, 1/3 cup creme fraiche, 200g smoked salmon, torn , 1 small garlic clove, 1 tbs pine nuts, toasted, 1 bunch flat-leaf parsley, roughly chopped, 1 bunch dill, roughly chopped, plus extra to serve, 15g parmesan, finely grated, 100ml extra virgin olive oil.

Ingredients:

• 1 sheet frozen puff pastry, thawed 
• 1 egg, lightly beaten 
• 1 lemon, 1/2 thinly sliced 
• 1/2 red onion, thinly sliced 
• 1 tsp capers, rinsed, drained 
• 1 tbs olive oil 
• 1/3 cup creme fraiche 
• 200g smoked salmon, torn 
• 1 small garlic clove 
• 1 tbs pine nuts, toasted 
• 1 bunch flat-leaf parsley, roughly chopped 
• 1 bunch dill, roughly chopped, plus extra to serve 
• 15g parmesan, finely grated 
• 100ml extra virgin olive oil 

Instructions

1. 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.
2. 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.
3. Combine lemon slices with onion and capers. Add oil and juice of the remaining half lemon. Season and toss to combine.
4. 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.