Salmon Cheese Tartlets
Mini Salmon and Sun-Dried Tomato Quiches
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 12 | Smoked Salmon | Starter,Savoury | 30 mins to 1 hour |
Ingredients
- 1 sheet (8 ounces) frozen puff pastry, thawed
- 1/2 cup grated smoked Gouda or Swiss Cheese
- 2 eggs, beaten
- 1/3 cup milk
- 1 teaspoon Dijon mustard
- 2 green onions, minced
- 1/3 cup chopped sun-dried tomatoes
- 12 ounces SeaBear Smoked Salmon
- Salt and freshly ground black pepper to taste
Method
Roll out the puff pastry on a floured board to an 11-inch by 14-inch rectangle. Cut the pastry into 12 squares and fit the squares into muffin tins. Sprinkle the cheese in the bottoms of the pastry cups.
Preheat the oven to 350 F. Combine the eggs, milk, mustard, onions, tomatoes, smoked salmon, salt and pepper. Spoon this mixture over the cheese. Bake for 15 - 20 minutes, or until the tops are golden and the filling is set. Serve warm.
