Smoked Salmon And Pesto Tartlets Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C) and lightly grease a mini tartlet pan.
• STEP 2.Roll out the puff pastry on a lightly floured surface and cut out circles to fit the tartlet pan.
• STEP 3.Press the pastry circles into the pan and prick the bottoms with a fork.
• STEP 4.Bake the tartlet shells for 10-12 minutes, or until golden brown and crispy.
• STEP 5.In a bowl, mix together the cream cheese, pesto, lemon juice, and salt until well combined.
• STEP 6.Spread the pesto mixture evenly into the tartlet shells.
• STEP 7.Top each tartlet with a slice of smoked salmon and garnish with fresh dill or chives.
• STEP 8.Serve the tartlets immediately as an appetizer or refrigerate until ready to serve.

Cooking Tips

• Make sure to prick the bottoms of the tartlet shells with a fork before baking to prevent them from puffing up.
• You can make the tartlet shells ahead of time and store them in an airtight container until ready to use.
• Feel free to customize the toppings by adding capers, red onion slices, or a squeeze of lemon juice.

Storage and Serving

• These tartlets are best served fresh, but you can refrigerate any leftovers in an airtight container for up to 2 days.
• To serve, let the tartlets come to room temperature for about 10 minutes before serving.
• Serve the tartlets as an appetizer at a party or as a light lunch with a side salad.