Roasted veg and salmon tart recipe

5 ratings

Use leftover pesto-crusted salmon and roasted veg to whip up this Mediterranean-inspired tart - perfect for a light lunch or dinner. See method

Ingredients

320g pack reduced-fat ready-rolled puff pastry
1 egg, beaten
2 tbsp green pesto
500g cooked leftover roasted summer veg and 2 leftover pesto-crusted salmon fillets (see recipe linked above)
10g fresh basil leaves
boiled new potatoes and salad leaves, to serve (optional)

If you haven't got any new potatoes, try dicing a large white potato instead

of the reference intake
Carbohydrate 36.2g Protein 19.7g Fibre 6.4g

Preheat the oven to gas 7, 220°C, fan 200°C. Unroll the pastry and transfer to a large baking sheet. Use a sharp knife to score a border 2cm from the edge, all the way around, and brush the border with the beaten egg. Spread the pesto over the pastry within the border, then top with the leftover roasted vegetables.
Bake for 15 mins until the pastry is golden and the vegetables are hot. Flake over the leftover salmon fillets and cook for another 5 mins until the fish is piping hot. Top with the basil and some black pepper. Serve with boiled new potatoes and salad leaves, if you like.