Be sure to thaw your puff pastry overnight in the fridge. If you forget, thaw it on the counter for 20 to 30 minutes, or until it can be easily unfolded without cracking. If the pastry becomes too soft and squishy, chill it in the fridge for 30 minutes to firm up before making the recipe.
Once baked, the tartlets can be frozen. To reheat, place them, still frozen, on a baking sheet and warm in a 350F oven for 15 to 20 minutes, or until hot all the way through.
You could easily double this recipe if you want to make a big batch.
- 1 tablespoon olive oil
- 1 large or 2 small bunches scallions, finely sliced
- 2 tablespoons chopped parsley
- 2 large eggs
- 2/3 cup heavy cream
- Black pepper, to taste
- 1 package (14 ounces) frozen all-butter puff pastry, thawed
- 6 ounces cream cheese, cut into small cubes
- 6 ounces smoked salmon, torn into pieces
- Fresh chopped dill (for garnish)
1 Heat the oven to 375F. Brush a 12-cup muffin tin with vegetable oil. Have on hand a baking sheet and a 3 1/2-inch round cutter.
2 Cook the scallions: In a small skillet over medium heat, heat the oil. Add the scallions and cook for 5 minutes, or until softened. Stir in the parsley. Remove from heat.
3 Mix the eggs and cream: In a bowl, whisk the eggs until the yolks and whites are combined. Whisk in the cream and pepper.
4 Cut out the puff pastry rounds: On a lightly floured surface, open the sheet of puff pastry; if it starts to crack or still feels frozen, let it thaw for a few more minutes before proceeding. Gently roll it to an even thickness, and then cut it into 3 1/2-inch rounds. Stack the scraps on top of each other (do not gather them in a ball) and roll again. Cut out more rounds, until you have 12 rounds. Fit the rounds into the muffin tin, pushing them down into the cups with your fingers.
5 Fill the tarts: Distribute the scallion and parsley mixture evenly between the muffin cups. Top with the cream cheese and salmon pieces. Pour about 2 tablespoons of the custard over the filling in each cup.
6 Bake the tarts: Set the muffin tin on a baking sheet, and bake for 25 to 30 minutes, or until the filling puffs and starts to brown. Remove from the oven and cool for 10 minutes. Sprinkle with dill and serve.