Smoked salmon works the best here but you could also use smoked trout, or swap the fish for zucchini (courgette) or mushrooms for a delicious vegetarian version
• 400g puff pastry
• 3 eggs
• 150ml pouring cream
• 1 handful flat-leaf parsley leaves, finely chopped
• 8 cherry tomatoes, cut in half
• 200g smoked salmon, shredded
• 100g persian feta
• dill sprigs, to garnish
• watercress, to garnish
• extra-virgin olive oil, for drizzling
1 Preheat the oven to 180°C. Grease four 8 cm square baking tins.
2 Cut or roll out the puff pastry into four 10 cm squares. Place the pastry into the prepared tins, pressing down around the centre and edges.
3 Prick the pastry a few times with a fork then cover each tart with an oversized square of baking paper and fill with baking weights, or dry rice or beans.
4 Blind bake for 10 minutes.
5 In a mixing bowl, whisk together the eggs, cream and parsley until combined. Season with salt and pepper. Remove the tart cases from the oven and set aside the baking paper and weights.
6 Divide the mixture evenly among the tins, top with half of the tomatoes and half of the salmon and bake for 15–20 minutes, until the egg is set and golden.
7 Allow to cool on a rack for 10 minutes before removing the tarts from the tins. Top with the remaining salmon and tomatoes and the feta, dill and watercress.
8 Drizzle with extra-virgin olive oil and season with salt and pepper.
Recipe courtesy of Linda Jones, extracted from Alimentari