Smoked Salmon & Goats Cheese Tartlets
A recent school fundraising trivia night necessitated the creation of something rather yummy to keep the punters satisfied. Of course one needs all those omega 3’s and 6’s to keep the brain synapses lubricated and firing, hence the choice of smoked salmon. Well, that is the excuse I am sticking to anyway!
Smoked Salmon & Goats Cheese Tartlets
Pastry
360g plain flour
A pinch of salt
250g super-cold butter
0.5 cup super-cold water
Filling
6 happy free-range eggs
150g cream (double cream if your cholesterol can hack it)
6-8 slices of smoked salmon
200g chevre
Dill
Salt and cracked black pepper
Place flour and salt into a bowl and grate the butter into the flour. Rub them together lightly - more so to break up the butter chunks and disperse them evenly throughout the flour (you are not going for breadcrumbs here). Pour the cold water into the mix and bring together. Don’t work it too much - just clump it into one big ball and cover it with cling film. Allow to rest in the fridge for an hour or so.
Remove pastry from the fridge and roll out to 4mm thickness (approximately of course) on a lightly floured surface. Spray or coat foil tins or a muffin tray with olive oil. Cut out rounds to fit in said foil tins or muffin tray and press firmly into shape.
Place half a teaspoon of goats cheese into each tartlet shell, followed by a hand torn strip of smoked salmon. Then add a couple more knobs of chevre on top.
Crack eggs into a bowl and add cream and seasoning. Spoon mixture into tartlets, filling to almost the top. Garnish with a sprig of dill, and place in a 190 degree celsius oven for approximately 25 minutes. The best way to check if they are cooked is to lift one out of its container to check its bum. If it is nice and golden - they’re done. If it still looks a little uncooked, whack them in for a few more minutes.
This recipe makes about 36 tartlets. The pastry is basic, buttery and short (you can’t really go wrong here lest you mix it too long). The filling may appear simple, but the taste depends entirely on the quality of the individual ingredients. Go the top shelf stuff.
Written by mellie on
September 3rd, 2006 | Tags: Uncategorized | Category: Uncategorized
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September 4th, 2006 at 12:32 am
I popped over to your site to get the strawberry jam with balsamic and black pepper recipe so that I could do a nutrition label and found this!
It’s the sort of thing that I would stand very close to at a buffet table. I haven’t made pastry for years but this has made me want to do it right now.
Thanks again,
Cheers Gillian
September 4th, 2006 at 5:18 am
January 9th, 2007 at 7:54 am
Great-looking dish! I make something similar, i.e. small rye crust tartlets with cream cheese and smoked salmon. I think I’ll stick to my rye crust (cheaper & easier:), but will try goat cheese & eggs with salmon instead..
January 9th, 2007 at 8:16 am
Hi there Pille!
Do you care to share your rye crust? Sounds like the perfect compliment to smoked salmon and cream cheese