Gorgeous little tarts that are perfect for entertaining.
Prep time:5 mins
Cook time:30 mins
- 3 sheets puff pastry
- 3 eggs
- 1/2 cup cream
- 415g can Ally Pink Salmon, drained and flaked
- 125g can Edgell Diced Capsicum, drained
- 2 tablespoons chopped fresh dill
Cut 4 x 10cm circles out of each sheet pastry. Press each round into a well greased 12 cup muffin tin. Prick each pastry case with a fork and bake in a preheated oven at 200C for 5 minutes.
Meanwhile whisk eggs with cream, stir in Ally Pink Salmon, Edgell Diced Capsicum and dill.
Fill each pastry cup with salmon mixture and bake in preheated oven at 200ºC for 25 minutes.
Sprinkle a little tasty cheese on each tart before final baking.