Salmon tartlets with asparagus

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salmon tartlets - make these mini salmon tarts with asparagus dill and parmesan

These healthy salmon tartlets make for a great family meal or a tasty packed lunch. Only a few ingredients are needed, and they can even be made ahead and frozen for a spontaneous picnic or a creative lunch box addition.

Summary

Prep: 10 mins
Cooking: 15 mins
Ages: Toddlers to Teens
Difficulty: Easy peasy
Makes: 12 Tartlets

salmon tartlets - make these mini salmon tarts with asparagus dill and parmesan

Ingredients:

  • 250 grams shortcrust pastry
  • 1 tablespoon flour for dusting
  • 1 egg
  • 3 tablespoons whole milk
  • 1 tablespoon dill, finely chopped
  • 1 salmon fillet (approx 175 grams)
  • 9 asparagus stems chopped
  • 1 tablespoon cream cheese
  • 1 tablespoon parmesan cheese, grated (for sprinkling on top)
  • Squeeze of lemon juice (optional)

Instructions:

  1. Preheat the oven to 180 degrees Celsius.
  2. Grease a cupcake tin with butter or cooking oil spray.
  3. Sprinkle flour on a clean surface and roll out the pastry to a thickness of 3-4 mm.
  4. Using a 7cm cookie cutter, cut the pastry into circles.
  5. Place each round in a cupcake tin and press down gently.
  6. Whisk together the egg and milk.
  7. Add the salmon (chopped into small pieces), asparagus, chopped dill and cream cheese.
  8. Distribute the filling evenly between the tart bases.
  9. Sprinkle with parmesan cheese.
  10. Bake in the oven for 15 minutes or until golden.
  11. Add a squeeze of lemon if you like, and enjoy!

 

Salmon tartlets – our step-by-step guide:

 

Preheat the oven to 180 degrees Celsius.

Lightly flour a clean surface and roll your pastry out to about 3mm -4mm thickness.

 

salmon tartlets - make these mini salmon tarts with asparagus dill and parmesan

 

Using a cookie cutter, cut out 12 circles from your rolled pastry.

 

salmon tartlets - make these mini salmon tarts with asparagus dill and parmesan

 

Grease a cupcake tin with butter or oil spray.

Place each pastry circle into the cupcake tin and press down gently.

 

salmon tartlets - make these mini salmon tarts with asparagus dill and parmesan

 

Prepare the filling.

Whisk together your egg and milk.

 

salmon tartlets - make these mini salmon tarts with asparagus dill and parmesan

 

Add the chopped salmon and asparagus, dill and cream cheese.

Mix it all together.

 

salmon tartlets - make these mini salmon tarts with asparagus dill and parmesan

 

Fill your tart bases with the tart mixture.

Sprinkle a bit of parmesan cheese over the top.

 

salmon tartlets - make these mini salmon tarts with asparagus dill and parmesan

 

Place in the oven and bake for 15 minutes or until golden.

 

salmon tartlets - make these mini salmon tarts with asparagus dill and parmesan

 

Add a squeeze of lemon and enjoy!

 

salmon tartlets - make these mini salmon tarts with asparagus dill and parmesan

 

For more tartlets why not try our Mini quiche lorraines as another great lunch box idea.

 

salmon tartlets - make these mini salmon tarts with asparagus dill and parmesan

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5 from 2 votes

Salmon tartlets with asparagus and dill

These healthy salmon tartlets make for a great family meal or a tasty packed lunch. 
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people

Ingredients

  • 250 grams shortcrust pastry
  • 1 tbspn flour for dusting
  • 1 egg
  • 3 tbsp whole milk
  • 1 tbsp dill finely chopped
  • 1 salmon fillet (approx 175 grams)
  • 9 asparagus stems chopped
  • 1 tbsp cream cheese
  • 1 tbspn parmesan cheese grated
  • 1 squeeze lemon juice (optional)

Instructions

  • Preheat the oven to 180 degrees Celsius.
  • Grease a cupcake tin with butter or cooking oil spray.
  • Sprinkle flour on a clean surface and roll out the pastry to a thickness of 3-4 mm.
  • Using a 7cm cookie cutter, cut the pastry into circles.
  • Place each round in a cupcake tin.
  • Whisk together the egg and milk. Add the salmon (chopped into small pieces), asparagus, dill and cream cheese.
  • Distribute the filling evenly between the tart bases.
  • Sprinkle with parmesan cheese.
  • Bake for 15 minutes or until golden.