Salmon and courgette tart
- Heat oven to 200 degC. Place pastry sheet on an oven tray. With the tip of a sharp knife, score a 1cm-wide frame around the edges of the pastry square. Prick the he central square of pastry, but not the frame, all over with a fork.
- Spread pesto evenly over the central square of pastry, taking care not to cover the frame. Cover pesto with drained and flaked salmon, then randomly arrange the sliced courgette on top. Season with salt and pepper.
- Bake for 15 to 20 minutes or until pastry frame is puffed and golden brown. Remove to cool. Scatter warm tart with basil leaves to garnish. Serve immediately.
Tip: This simple pastry tart makes a great base for a variety of different toppings. You can use shaved ham, tuna, salami or sliced smoked chicken instead of the canned salmon.