Smoked salmon tartlets

Ingredients

• 1 tablespoon olive oil
• 1 small leek, halved lengthways, thinly sliced
• 2 sheets frozen ready-rolled puff pastry, partially thawed
• 50 g goat's cheese
• 100 g smoked salmon, cut into thin strips
• olive oil cooking spray
• creme fraiche, dill and lemon wedges, to serve

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Preparation

• Preheat oven to 220°C. Mark six 8cm rounds on a sheet of baking paper. Place sheet, marked side down, on a flat baking tray.
• Heat oil in a non-stick frying pan over medium heat. Add leek and cook, stirring, for 3 minutes or until soft. Transfer to a bowl and set aside to cool.
• Using an 8cm round biscuit cutter, cut 3 rounds out of each pastry sheet. Using a warm knife (this makes it easier to slice cheese), cut cheese into 6 even rounds.
• Place a piece of cheese into the centre of each marked round on baking paper. Top with leek mixture and salmon.
  
• Top each salmon mound with a pastry round. Press pastry edges down to cover and seal in filling. Spray pastry with oil.
• Bake tartlets for 15 to 18 minutes or until pastry is golden and puffed. Slide a palette knife under each tart and turn over.
• Place tartlets, cheese side up, on serving plates. Top with creme fraiche and dill. Season with pepper. Serve with lemon wedges.

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