Salmon & Feta Tarts

Easy to make, and everyone always comes back for seconds.

3 sheets puff pastry, thawed

415g tin of red salmon, drained, skin & bones removed (or 200g smoked salmon)

150g feta cheese, crumbled

50g kalamata olives, pitted & roughly chopped

50g sundried tomatoes, roughly chopped

2 teaspoons of fresh thyme leaves

2 eggs, lightly beaten
Preheat over to 200 degrees Celcius (for a FAN-FORECED oven – slightly higher if not fan-forced).

Cut each sheet of pastry into 4 squares and press each square into a 12 x 1/3 cup capacity non-stick muffin pan, overlapping the pastry as required.

Combine salmon, feta, olives, tomatoes and thyme in a large bowl.

Spoon mixture evenly between the 12 pastry cases.

Drizzle egg evenly over the filling of each case and bake for 15 – 18 minutes or until crisp and golden.

Serve immediately or place on a cooling rack if serving cold.
Makes:  12
Total time:  25 minutes (10mins prep + 15 mins cook)
Difficulty:  Easy.



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