1 3.3 lb. pouch or 64 oz. can* red or pink Alaska
3 lbs. (4 ea.) puff pastry, frozen, thawed, 10" x 15"
1 egg, beaten
2 Tbsp. milk, whole
6 Tbsp. basil pesto, prepared
12 oz. (3 cups) mozzarella cheese, shredded
4 pints cherry tomatoes
Salt and freshly ground black pepper, as needed
Basil leaves for garnish
*For canned, remove skin and bones
- In large bowl, gently break drained salmon into large chunks. Set aside.
- Preheat oven to 425°F. Coat sheet pans with pan release spray.
- Cut each sheet of puff pastry dough into 6 squares, each measuring about 5" x 5", for a total of 24 squares.
- Arrange pastry squares on sheet pans. Using back of knife, score a 1" border around each one without cutting through. Mix together the beaten egg and milk. Lightly brush each pastry with egg mixture. Bake for 12-15 minutes, until puffy and golden brown.
- Remove pastries from oven and let cool slightly. Put tomatoes in small roasting pan sprayed with pan release and roast for about 5 minutes, shaking pan occasionally. Remove tomatoes and set aside.
- For each tart, push down center square of pastry to form a space for the filling. Spread each square with 1 tsp. of pesto. Top with 2 Tbsp. of mozzarella cheese and salmon chunks. Top with roasted tomatoes. Season with salt and pepper. Return to oven for 2-3 minutes until cheese is melted.
- To serve, portion 1 tart per plate, garnish with basil leaves.
- For hors d’oeuvres, cut puff pastry dough into smaller, bite-size squares or triangles before layering ingredients.
- For variety, layer pastry with pesto, 2 spears of blanched asparagus, mild goat cheese and salmon chunks. Top with Alaska Spot Prawns garnish and chopped chives.