Wild Salmon, Mozzarella and Roasted Tomato Tarts

Wild Salmon, Mozzarella and Roasted Tomato Tarts

Yield: 24 servings

64 oz.canned red or pink wild salmon, skin and bones removed (or 3.3 lb. pouch),drained
4 sheets frozen puff pastry,10-in.x 15-in., thawed
1 egg,beaten
2 Tbsps.whole milk
4 pts.cherry tomatoes
6 Tbsps.prepared basil pesto
12 oz.mozzarella cheese,shredded
to taste salt and freshly ground black pepper
as needed

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