Salmon, Tomato And Pesto Tart

• 2 ounces cashews
• 1 ounce arugula
• 1 ounce fresh basil
• 3 leaves
• 1 lemon zested
• 2 cloves garlic peeled and roughly chopped
• 1/2 cup olive oil
• 3 1/2 ounces Parmesan grated
• 8 ounces cream cheese
• 1 egg
• 9 1/2 ounces puff pastry sheets
• 1 pound skinless salmon fillet cut into thin slices
• 7 ounces peppers piquante, or cherry peppers
• 8 3/4 ounces cherry tomatoes

1. Preheat the oven to 400u0b0F. Heat a frying pan and dry fry the cashew nuts until golden brown. Remove from heat and allow to cool. Place in a food processor along with the arugula, basil, lemon zest, garlic, oil and 1 oz Parmesan and process into a pesto. Season to taste.
2. Beat 7 oz cream cheese, the egg and 1 heaped tbsp pesto until smooth. Season to taste.
3. Line a 9 1/2 inch diameter tart pan with parchment paper. Lay the pastry in the pan and pinch around the edge so it is slightly wavy. Spread 2 tbsp pesto over the bottom. Add two-thirds of the salmon, then pour over the cream cheese mixture. Spoon the remaining 1 oz of cream cheese into the peppers. Mix the peppers, tomatoes and remaining salmon and add to pan. Spoon over the remaining pesto, then sprinkle with the remaining cheese. Bake for 35 mins.
4. Remove from the oven and allow to cool for 5 mins. Remove from the pan and garnish with the reserved basil.

cashews, arugula, fresh basil, leaves, lemon zested, garlic, olive oil, parmesan grated, cream cheese, egg, pastry sheets, salmon fillet, peppers piquantue, tomatoes

Taken from www.yummly.com/recipe/Salmon_-Tomato-and-Pesto-Tart-1412022 (may not work)