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Recipes
Fresh Salmon & Goat Cheese Tart
Wine pairing: Private Reserve Sauvignon Blanc VQA 2009
| Ingredients | |
| 4 7 inch puff pastry rounds 1/4 cup pesto 2 cups cherry tomatoes (quartered) 2 cups blanched asparagus 1/2 cup prosciutto (julienned) 1/2 cup fresh basil 1 cup goat cheese 2 cups diced salmon 2 tbsp grape seed oil 1 tbsp sea salt |
Place the puff pastry rounds on a baking tray. Spread the pesto over the surface of the puff pastry. Mix in a bowl the cherry tomatoes, asparagus, Prosciutto, and sprinkle on top of the puff pastry. Top with the basil leaves and goat cheese. Place in a 400 degree oven for 8 to 10 minutes (until the pastry is cooked). While cooking, sauté the diced salmon in the grape seed oil over medium to high heat. Once the tart is removed from the oven. Top with the cooked salmon and season with the sea salt. Serve immediately.
4 servings