Smoked Barramundi Tartlets

Smoked Barramundi Tartlets

Impress your friends with our unique take on a mini quiche: the Smoked Barramundi Tartlet.

Ingredients 

  • 3 sheets of frozen puff pastry (Carême preferred or Pampas ‘butter’ puff )
  • 100g smoked barramundi, broken into fingertip-sized pieces
  • 2 tablespoons chopped dill
  • 2 tablespoons chopped spring onion (green part)
  • 1 ½ tablespoons cream cheese (broken into small knobs)
  • 2 whole eggs
  • 2/3 cup cream

Instructions

  • Preheat the oven to 190 °c or 170 °c for fan-forced
  • Lightly oil two 12-hole round-bottomed patty tins
  • Use a 7cm cutter to cut out rounds from the pastry and line the tins with the pastry rounds
  • Divide the Barramundi, herbs, and cream cheese evenly among the pastry shells; I place the cream cheese knob at the bottom
  • Whisk the eggs and cream together, then pour the mixture into the pastry shells
  • Bake for 20 minutes until puffed and golden (they will sink upon cooling), then place on a wire rack to cool
  • I prefer my tartlets at room temperature, but you can serve them hot or cold!

You can use any of our smoked fish in this recipe; it’s extremely versatile!

Back to blog