Salmon, Tomato And Pesto Tart

• 1/2 cup cashew nuts
• 2 cup arugula, a little reserved for garnish
• 2 cloves garlic, peeled and roughly chopped
• 1/2 cup olive oil
• 1 cup Gruyere, grated
• 10 oz ready-rolled puff pastry
• 1 lb skinless salmon fillet, cut into thin slices
• 8 oz piquante peppers stuffed with cream cheese
• 8 oz cherry tomatoes

1. Preheat the oven to 400u0b0F. Heat a small pan and toast the cashew nuts until golden brown. Remove from the heat and allow to cool. Place in food processor along with the arugula, garlic, oil, and 2 tbsp Gruyere and process into a pesto consistency. Season with salt and black pepper.
2. Line a 9 inch pie pan with parchment paper, then the puff pastry. Using your fingers, pinch the pastry edges so they are slightly wavy. Spread two-thirds of the pesto over the dough, then top with two-thirds of the salmon.
3. Mix the peppers, tomatoes, and remaining salmon and arrange on top. Spoon over the remaining pesto in dollops and sprinkle with the remaining Gruyere. Bake for 25 minutes.
4. Remove from the oven and allow to cool for 5 minutes. Remove from the pan and garnish with the reserved arugula.

cashew nuts, arugula, garlic, olive oil, gruyuere, pastry, salmon fillet, peppers, tomatoes

Taken from recipes-plus.com/api/v2.0/recipes/19139 (may not work)