salmon, leek & ricotta tarts
These delicious tarts are easy to make & use flaky puff pastry. Serve them as a starter or with salad for a special lunch or a fresh, make-ahead dinner. They’re good served warm or cold. You will need four, 4 1/2-inch (11.5cm) tart pans with removeable bases (measure the tarts pan on the bottom).
Servings: 4
Equipment
- 4 x 4 1/2 inch tart pans with removeable bases
Ingredients
- 8 to 10 oz (226 - 284g) hot smoked salmon (no skin weight) (226 - 284g)
- 2 tablespoons horseradish cream
- drizzle of olive oil
- pinch salt & freshly ground pepper
- 1 tablespoon butter
- 1 small leek, thinly sliced & rinsed under cold water, drained
- 2 garlic cloves, minced
- 17.3 oz frozen puff pastry sheets, thawed according to package directions (490g)
- 1/2 cup whole milk ricotta
- 2 large eggs
- 1 cup heavy cream
- pinch nutmeg
- 2 tablespoons dill sprigs plus extra for garnish
- lemon wedges & extra horseradish cream to serve, optional
Instructions
- Flake the salmon into chunks; discarding the skin if there it's still there.
- Melt the butter in a small frying pan over medium heat. Add leek & garlic. Cook, stirring occasionally for 5 minutes until leek is softened.
- Roll one sheet of pastry on a lightly floured surface until you’re able to cut two, 5 3/4 to 6-inch pastry rounds from one sheet; discard pastry off-cuts. Cut out the pastry rounds & gently press them into two, greased 4 1/2-inch (11.5cm) tart pans with removeable bases. Repeat with the remaining pastry. Press the pastry around the side so it comes up just a little bit above the edge of each pan.
- Whisk together eggs, cream, nutmeg & a pinch of salt in a medium bowl until well combined.
- Divide leek, salmon, ricotta & dill between pans. Carefully pour cream mixture into each pan. Bake on the bottom rack of the oven for 40 to 45 minutes or until pastry is golden-brown & filling is set. Let stand for 10 minutes before serving. Serve warm or cold with lemon wedges, extra horseradish & dill sprigs. Makes 4.