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Salmon and Fennel Tart
SALMON AND FENNEL TART
Pack of defrosted puff pastry
2 fennel bulbs sliced finely in rings
2 tomatoes, peeled, quartered and deseeded
8 salmon fillets
Small handful of chopped olives
Pre-heat oven to 190ºC
AND THIS IS WHAT YOU DO…..
Roll out a rectangle of puff pastry and draw an inner rectangle with a knife and prick centre with a fork.
Fry fennel rings in olive oil with the thyme.
Place two tomatoes in a bowl of boiling water. Cut a little cross at the base of each tomato and leave for ten minutes. Peel, quarter and deseed.
Assemble cooked fennel on inner marked area of pastry; for the next layer, pile on tomatoes; then lay the salmon fillets on top, add sea salt, with the olives sprinkled over the fish. Finally drizzle with oil and cook for 15 – 20 minutes.
Serve with mixed leaves, cherry tomatoes, lemon, olive oil and seasoning.