Mini smoked salmon tarts

Name: Mini smoked salmon tarts - Daria P.
Ingredients: Tart crust: 175 g butter; 250 g flour; 1 egg; 1 full tablespoon of sour cream; a good pinch of sea salt. Filling: 100 g smoked salmon; 175 g Emmental cheese; a small cup of Parmesan; 3 full tablespoons of sour cream; 2 eggs; 2 tablespoons semolina; a good pinch of sea salt.

Over - Mini smoked salmon tarts by Daria P. - Recipia

Mini Smoked Salmon Tarts Mini smoked salmon tarts are made in small muffin molds and are suitable for both family meals and appetizers. The pastry is flaky and has a texture similar to puff pastry, while the filling combines sour cream, eggs, cheeses, and pieces of smoked salmon. The quantities below yield ten tarts. Quick Info Total Time: approximately 1 hour and 15 minutes, depending on preparation time Preparation Time: approximately 45 minutes, including preparing the dough and filling Dough Chilling Time: 30 minutes Baking Time: 30 minutes Servings: 10 mini tarts Difficulty: medium Recipe Type: appetizer, festive snack, or buffet dish Ingredients For the tart dough 175 g butter, cold but soft 250 g flour 1 egg 1 tablespoon of sour cream A generous pinch of sea salt For the filling 100 g smoked salmon 175 g Emmental cheese 1 small cup of grated Parmesan cheese 3 tablespoons of sour cream 2 eggs 2 tablespoons of semolina A generous pinch of sea salt You will use 100 g of Emmental in the sour cream and egg mixture. The remaining Emmental, along with the Parmesan, will be sprinkled on top of the tarts before baking. Preparation Steps 1. Preparing the Dough In a bowl, combine the flour, butter, egg, sour cream, and salt. The butter should be cold but soft enough to incorporate easily. Knead the ingredients for about 3-4 minutes until you achieve a smooth and elastic dough that forms a ball. There’s no need to knead it further. When the dough is combined and there are no dry patches of flour left, it’s ready. 2. Chilling the Dough Wrap the dough in plastic wrap and place it in the refrigerator for 30 minutes. This step helps the dough roll out more easily and maintain its shape during baking. 3. Preparing the Filling In a bowl, beat the two eggs with a pinch of salt. Add the sour cream and mix until well combined. Then incorporate the semolina, and finally add 100 g of grated Emmental. The remaining Emmental and Parmesan are not added to this mixture; they will be used later as a topping. 4. Forming the Mini Tarts Remove the dough from the refrigerator and divide it into ten roughly equal pieces, about the size of a ping-pong ball. Grease the molds with oil. Silicone muffin molds were used in the recipe, but it’s important to grease each mold before placing the dough. On a floured surface, flatten each piece of dough with your hands. You don’t need to achieve perfectly uniform sheets. Place the dough in the mold and gently press it so that it covers and sticks to the sides. Repeat this process with all ten pieces of dough. 5. Filling the Tarts In each mold, add a tablespoon of the sour cream, egg, semolina, and Emmental mixture. Do not fill the molds to the top, as the mixture will rise slightly during baking. Top with pieces of smoked salmon. Then sprinkle the grated Parmesan and the remaining Emmental on top. 6. Baking While preparing the tarts, preheat the oven to 200 degrees Celsius. Place the molds in the preheated oven and bake the mini tarts for about 30 minutes. They are done when the dough is cooked and the top is lightly browned. After baking, let the tarts cool for a few minutes. Carefully remove them from the molds to avoid breaking the dough. With silicone molds, it’s easier to release them once the tarts are no longer hot. Why I Make This Recipe Often I love this recipe because it can be prepared in small portions and is easy to serve. Each tart has dough, filling, and salmon, without the need for cutting or portioning after baking. The dough is flaky, and the cheeses give it a delicious crust. It’s also a practical option for meals with multiple appetizers. The tarts look great on a platter but are equally suitable for a hearty breakfast or a savory snack. Tips and Variations Tips The butter should be cold but soft. If it’s too hard, it will be difficult to incorporate, and if it’s melted, the dough will not have the same consistency. Follow the dough chilling time. The 30 minutes in the refrigerator make it easier to shape into molds. Roll the dough up the sides of the molds, not just on the bottom. This way, the filling stays inside, and the tarts maintain their shape. Do not overfill a single mold. One tablespoon is sufficient for each mini tart, especially since you will add salmon, Parmesan, and Emmental on top. Let the tarts cool for a few minutes after baking before removing them from the molds. When they are very hot, the dough is more fragile. Substitutions The recipe uses smoked salmon, Emmental, and Parmesan, which provide the main flavor of the tarts. Emmental can be used both in the filling and on top, as specified in the recipe. For the dough, the ingredients should not be changed if you want to maintain the flaky texture similar to puff pastry. Substituting the butter or sour cream may alter the result. Variations You can adjust how you distribute the cheeses: some in the filling and the rest on top for a better-browned crust. The total quantities remain the same. The salmon can be cut into smaller or larger pieces, depending on how you want it to feel in each tart. Just make sure to distribute the 100 g evenly among the ten molds. Serving Ideas Mini smoked salmon tarts can be served warm, after cooling enough to be removed from the molds. They work well as an appetizer on a platter or as individual snacks. They can also be included in a cold buffet, but they are more enjoyable when not directly from the refrigerator, as the dough is flakier when the tarts are slightly warmed or reach room temperature. Frequently Asked Questions How many mini tarts does this recipe yield? The indicated quantities yield ten mini tarts if you divide the dough into ten pieces and use one tablespoon of filling for each. Is it necessary to chill the dough for 30 minutes? Yes, this is the recommended time in the recipe. The dough becomes easier to shape after chilling and can be rolled into molds without sticking as easily. Can I use silicone muffin molds? Yes. These were used for preparing the recipe. The molds should be greased with oil before adding the dough. When do I add the Parmesan and the remaining Emmental? 100 g of Emmental is added to the filling mixture. The remaining Emmental and Parmesan are reserved for the topping and sprinkled over the salmon just before baking. How do I know when the tarts are baked? After about 30 minutes at 200 degrees Celsius, the dough should be cooked, and the cheeses on top should be lightly browned. Let the tarts cool slightly before removing them from the molds. Nutritional Values The values are approximate and may vary depending on the brand of butter, sour cream, cheeses, and salmon used. For one mini tart, the approximate calculation is: Calories: 300-330 kcal Protein: 12-14 g Fat: 21-24 g Carbohydrates: 17-21 g Fiber: approximately 1 g Most of the fats come from the butter and cheeses, while the protein mainly comes from the salmon, eggs, and Emmental. Values may be higher or lower depending on how full the Parmesan cup is and the exact amount of sour cream used. Storage and Reheating Mini tarts are best fresh, on the same day, when the dough is flaky, and the cheeses are still pleasantly soft. If any remain, store them in the refrigerator in a closed container and consume them within the next two days. To reheat, warm them briefly in an oven at moderate temperature. After cooling and storage, the dough may not have the exact same texture as immediately after baking, but the tarts remain suitable for a snack or appetizer.

Mini smoked salmon tarts

Tags

Categories