You won't be alone--Salmon Gravlax tart(whole wheat) with tomato bruschetta filling

One of the mission to Seattle was to bring little robot back. I got one when I visted there in spring break, and gave it to a friend, since summer ended, I had been missing it so much, what I had by hand was only the picture of it:

so I decided to bring it back when I visited seattle again. The past year, it looks like I had a lot of connections with the west coast,  so in Christmas I got to fly there again. When I got to the store, I was surprise to see its  sisters( I assumed the ones in red) and brothers ( in blue), so I brought them all back home to make sure they have their family here in Cambridge too.

Honestly, when I am having it in hand, it feels very strange... And I find little robots can't hug each other, when I put the arms of one on the other one, it looks like one is hitting the other 8-\

And this, is more like dancing tango  -_-"

Back to the food, this is another 'Wwo' food for me, and it also involves lots of works. Firstly, I made myself salmon gravlax, besides those regular ingredients for curing it, I added ginger. I had been worried about how it would come out for 48 hrs, but it really doesn't let me down, sweet, spicy, melt in mouth.

Tart is made from whole wheat fillo sheets.

The filling is similar to bruschetta, tomato, tomato paste, garlic, shallot, basil, Parmesan , work in a sauce pot, let it reduce, then use  a filter to get the sauce, fill the content into the tart. Add some olive oil into the liquid as the sauce.

Bake first time ( 375F) to make the tart shell, after the shells are formed, fill the tomato fillings into the shells, bake (400 F) second time. At last, add the salmon on the top of each tart, dizzled them with the sauce.

This is a recipe I read from a book( 'the cook's book, concise edition') , and made some modifications .

the filling is so creamy, I can't tell which is tomato sauce ,which part is salmon ! and the shell is just so crispy, .........................