Smoked salmon tartletsIngredients of Smoked salmon tartlets1 tablespoon olive oil1 small leek, halved lengthways, thinly sliced2 sheets frozen ready-rolled puff pastry, partially thawed50g goat's cheese100g smoked salmon, cut into thin stripsolive oil cooking spraycreme fraiche, dill and lemon wedges, to servePreparation of Smoked salmon tartletsPreheat oven to 220°C. Mark six 8cm rounds on a sheet of baking paper. Place sheet, marked side down, on a flat baking tray. Heat oil in a non-stick frying pan over medium heat. Add leek and cook, stirring, for 3 minutes or until soft. Transfer to a bowl and set aside to cool.Using an 8cm round biscuit cutter, cut 3 rounds out of each pastry sheet. Using a warm knife (this makes it easier to slice cheese), cut cheese into 6 even rounds. Place a piece of cheese into the centre of each marked round on baking paper. Top with leek mixture and salmon. Top each salmon mound with a pastry round. Press pastry edges down to cover and seal in filling. Spray pastry with oil.Bake tartlets for 15 to 18 minutes or until pastry is golden and puffed. Slide a palette knife under each tart and turn over. Place tartlets, cheese side up, on serving plates. Top with creme fraiche and dill. Season with pepper. Serve with lemon wedges.Source: Taste.com.au
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Thursday, February 11, 2010
Smoked salmon tartlets
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