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Smoked Salmon & Cucumber Tarts

 

The Team

by The Team

   Back to Blog
Serves24 tarts
Prep time35 minutes
Cook time15 minutes
Ready in50 minutes

Ingredients:

Parmesan Tart Shells:

  • 1 cup grated Parmesan cheese
  • 1/2 cup plain flour
  • 1/4 cup unsalted butter, chilled and cubed
  • 1/4 tsp salt
  • 1-2 tbsp cold water

Filling:

  • 200g smoked salmon, thinly sliced
  • 1 small cucumber, diced
  • 2 little gem lettuce leaves, finely shredded
  • 2 spring onions, finely chopped
  • 100g cream cheese, softened
  • 1 tbsp lemon juice
  • 1 tsp fresh dill, chopped (plus extra for garnish)
  • Salt and pepper, to taste

Instructions:

  1. Prepare the Parmesan Tart Shells:
    1. Preheat your oven to 180°C (350°F).
    2. In a food processor, combine the grated Parmesan cheese, flour, salt, and chilled butter. Pulse until the mixture resembles coarse crumbs.
    3. Gradually add cold water, one tablespoon at a time, until the dough begins to come together.
    4. Roll the dough into small balls (about the size of a walnut) and press them into mini tart or muffin tins, shaping them to form a tart shell.
    5. Bake for 12-15 minutes, or until the tart shells are golden and firm. Remove from the oven and let them cool completely before removing them from the tins.
  2. Prepare the Filling:
    1. In a bowl, mix the softened cream cheese with lemon juice, chopped dill, salt, and pepper until smooth.
    2. Spoon a small amount of the cream cheese mixture into each cooled tart shell, spreading it evenly.
  3. Assemble the Tarts:
    1. For half of the tarts, top with a small slice of smoked salmon.
    2. For the other half, top with a combination of diced cucumber, shredded little gem lettuce, and chopped spring onions.
  4. Serve:
    1. Serve immediately or refrigerate until ready to serve.

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