FISH TARTS RECIPES

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QUICK'N'EASY SEAFOOD TARTS RECIPE - FOOD.COM



Quick'n'Easy Seafood Tarts Recipe - Food.com image

These tarts are a cinch to make, and always a hit at a shower or any gathering. Substitute a vegetable for the seafood to make this recipe vegetarian. This dish also lets you stretch a small amount of seafood; for example, smoked salmon tarts are easier on the budget to put out than a whole platter of smoked salmon. These keep well in the fridge for a day or two, as well.

Total Time 24 minutes

Prep Time 10 minutes

Cook Time 14 minutes

Yield 12 serving(s)

Number Of Ingredients 6

12 unbaked miniature tart shells
1/2 cup chopped smoked salmon (or ANY seafood, your choice)
1/2 cup half-and-half (table cream)
1 large egg
2 teaspoons Dijon mustard
2 teaspoons chopped fresh dill (optional)

Steps:

  • Preheat oven to 375F; arrange tart shells on a baking sheet.
  • Into each shell, place 2 tsp of your favourite seafood; this recipe will also work with chopped ham, chopped asparagus etc, so use your imagination!
  • In a small bowl, whisk together the cream, egg and mustard; I like to also add the fresh dill because I like its taste, but leave it out or substitute if you don't want dill.
  • Distribute cream mixture evenly among the tarts and then bake for 12 to 14 minutes, until golden and"custard" is set.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 26.2, FatContent 1.8, SaturatedFatContent 0.9, CholesterolContent 20.5, SodiumContent 63.9, CarbohydrateContent 0.5, FiberContent 0, SugarContent 0, ProteinContent 1.9

FISH AND SEAFOOD PASTRY TARTS RECIPE | EAT SMARTER USA



Fish and Seafood Pastry Tarts recipe | Eat Smarter USA image

The Fish and Seafood Pastry Tarts recipe out of our category None! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Total Time 1 hours 5 minutes

Yield 4

Number Of Ingredients 16

7 ounces ready-made Shortcrust (cold)
plain flour
4 large eggs
2 tablespoons Chives (finely chopped)
0.25 cup light olive oil
0.667 cup white wine
2 cups mussels (cleaned)
1 cup Smoked salmon (cut into strips)
0.5 lemon (juiced)
1 egg yolk (beaten)
1.25 cups canned Tuna (drained)
1 cup Asparagus (trimmed)
2 cups Bean sprout
cilantro (to garnish)
salt
peppers

Steps:

  • Pre-heat the oven to 180°C | 350F | gas 4.
  • Roll out the pastry on a lightly floured surface to 1cm thick and cut rounds of pastry slightly larger than straight-sided mini tart tin.
  • Line straight-sided mini tart tins using the pastry, pressing in well and prick the bases. Trim any overhanging pastry and chill for 10 minutes.
  • Line the pastry cases with baking parchment and fill with baking beans.
  • Bake in the oven on a baking sheet for 10-12 minutes until golden. Remove the parchment and beans at this point, brush the bases with the beaten egg yolk and return to the oven to allow the base to cook and brown. Once lightly brown, remove and cool on a wire rack.
  • Hard-boil the eggs in boiling water for 12 minutes.
  • Meanwhile, dress the chopped chives in a small bowl with half of the olive oil.
  • Bring the white wine to the boil in a large saucepan, add the mussels, cover and cook over a medium heat for 4-5 minutes until they have opened.
  • Discard any that don't open, then remove the mussels from the shells and transfer to a mixing bowl and cover until assembly point.
  • Dress the smoked salmon strips in a mixing bowl with the lemon juice.
  • Once the eggs are ready, drain and run under cold water until cold. Cut around the yolk and discard the whites. Crumble the yolks gently into a small mixing bowl.
  • Blanch the asparagus spears in boiling salted water for 2-3 minutes until tender, then drain and dress with the remaining olive oil. Season to taste.
  • Assemble the tarts by placing beansprouts in the base to start with. Top with tablespoons of the egg yolk and arrange strips of smoked salmon around the edges.
  • Place a few asparagus spears in the case and then top with the tuna and mussels.
  • Arrange on serving plates and garnish with the remaining asparagus and drizzle the olive oil and chive mixture around the tart on the plate. Finally, top the tarts with a sprig of tarragon and serve.

Nutrition Facts : Calories 856.14 kcal, FatContent 38.89 g, SaturatedFatContent 7.52 g, ProteinContent 72.21 g, CarbohydrateContent 45.8 g, SugarContent 0 g, CholesterolContent 356.08 mg

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