Smoked salmon tartlets

Main Dish
2 servings
15 min
17 min
Very Easy


Number of serving: 2
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


  • 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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