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!
