Salmon and Spinach Tarts

By -
With the holidays quickly approaching, I think this wonderful 4 ingredient recipe, is perfect for entertaining.
I made them this morning, to give them a test run, it took about 30 minutes to put together, and my hubby offical taste tester, said they were great. I loved them too, and the fact that all the ingredients, you can have on hand, is great, for any surprise visitors.











Salmon and Spinach Tarts  from here

Ingredients
375g pack fresh ready-rolled puff pastry
150g young leaf spinach  ( I used frozen, thawed)
200g tub light cream cheese ( I used flavored regular cream cheese)
100g smoked salmon

 How to make salmon and cream cheese tarts
1. Preheat the oven to 200°C/fan180°C/gas 6. Unroll puff pastry, cut into 2 x 15cm circles(I cut into squares) and place on a baking sheet. Prick the pastry several times and bake for 8 minutes, until risen and golden.

2. Meanwhile, put spinach in a colander, pour over boiling water to wilt, then refresh under cold running water. Squeeze out the excess liquid. (I just used the thawed spinach, straight away)

3. In a bowl, mix cream cheese until smooth, add smoked salmon, cut into strips, and the spinach. Season with plenty of freshly ground black pepper and mix together.

4. Spread evenly over each cooked pastry base, leaving a small border all around. Return to the oven for a further 5-7 minutes, until the topping is piping hot.

Comments

  1. MoiCLouLouDecember 6, 2011 at 2:42 PM

    Hello Diana,

    I follow your blog since about one month now. I have done your cranberries and white chocolate muffins 4 times and everyone loves them here!
    I also tried the almond, chocolate peat tart and we also loved it.
    Now I will try this recipe; it looks delicious!
    Thanks for sharing, Louise from Canada.

    ReplyDelete

Post a Comment

Popular posts from this blog

My Grandmother's Alcatra de Carne

By -
Image
“Alcatra” is a traditional dish from Terceira, the island I live on. It is a pot roast that is cooked in large unglazed red clay pots. The pots are seasoned, and with each use get darker, and darker.  The simple spices, combined with onions, bacon and wine are what make this dish  flavorfull and so good. "Alcatra" is the Arabic word for "piece", and  it is  made with pieces of beef (round, shank, chuck). The additon of meat with bone in, makes all the difference, as the bones will give it more flavor. Every village, and everybodies grandmother has a different recipe for Alcatra, this one happens to be my grandmother's version. Shortly after I married, I took all of my ingredients, a notebook and pen over to my maternal grandmother's house. Where, while she put everything together, I wrote down her words of wisdom. Now I must say, she may or may not have forgotten something, but I follow this recipe as is, I don't mess arond with it, it's her recipe,
Read more

Lapas Grelhadas- Grilled Limpets

By -
Image
What are lapas you ask? They are limpets, a shellfish, think clams, but  with only one shell and so much better, they taste of the sea when eaten raw, right out of the shell. Perhaps eating a raw limpet is not your thing, then lapas grelhadas is sure to be! Easy to prepare, the lapas are grilled and served in their own shells; resulting in a savory, and divine dish. Great as a starter or as a lazy summer afternoon meal. I promise that you will enjoy this  Azorean delicacy. Fresh Lapas Butter, soft, I like salted Garlic, minced Massa de Malagueta or Piri Piri/Tabasco/Sriracha Lemon Wedges -Clean the lapas, removing any debris, sand etc. -Next decide how you want to grill them, on the stove top, use a griddle or large frying pan, in the oven or BBQ use a large cookie sheet. They all work, and taste great! -Carefully, arrange the lapas, shell down (cupped side down, this means the juices won’t spill out), on the pan, cookie sheet or griddle you will be using. -Nex
Read more

Canja de Galinha

By -
Image
Canja is my favorite soup in the whole entire world! I know that sounds childlike, but that's exactly how I feel when I eat this beautiful rice and chicken soup. It just takes me back to being a little girl, sitting at my grandfather's kitchen table, eating a bowl of my grandmother's canja and drinking a bottle of  fizzy orange pirolito. When ever we arrived here on the island for our holiday's, canja was one of the many dishes, that was part of the big family lunch at my maternal grandparent's home. I make it for my family because they enjoy it, but I tend to make it for myself when I am a little under the weather, or just feeling saudades. Canja is love in a bowl, like a great big warm hug, comfort at it's best. Like any portuguese dish, there are a million and one ways to make this. Some call for the use of cumin, others the addition of potatoes. This is how I make it, these simple flavors, are the closest to what my grandmother's  and my mom's Ca
Read more