As you can make 20 little tarts from the sheet we have given directions and quantities for two types of filling which look good together on the serving platter as well as tasting good. If you only want to make one variety then double up the quantities of the filling ingredients but leave the egg and cream mixture the same.
30g smoked salmon, torn into small pieces plus a little extra for garnish
A few fronds of dill – chopped
1 large egg
100ml single cream
Chopped herbs to garnish
Mini Muffin Tins
Preheat oven to 200°C / 180°C for fan assisted/ Gas M. 6
If making the goats cheese variety, gently sauté the sliced onion in a little oil until just tender, allow to cool.
Unroll pastry sheet and using a 5cm cutter cut out 20 discs and use to line a mini muffin mould.
Divide the smoked salmon between 10 of the cases and snip a little dill on top. Then divide the cooled onions between the other 10 cases and crumble the goat’s cheese on top.
Beat together the egg, cream and pepper and carefully pour into the cases, it is a good idea to pop mixture into a jug for this! Bake for approx. 15 mins until pastry is golden and filling is set. Garnish with more smoked salmon or chopped herbs if desired.