Preheat oven to 375°F. Remove tart shells from freezer and place onto a parchment-lined baking sheet. Place a small mound of smoked salmon into each.
Set a medium-sized skillet over medium-high heat. Melt butter, then add green onions and sauté for 1 minute. Add the tomatoes and spinach tossing them in the pan just until the spinach wilts. Remove pan from heat.
Spoon the spinach-tomato mixture onto the smoked salmon followed by a tiny dollop of the mustard.
Place cream cheese and egg and into a small bowl and whisk until smooth. Season with a pinch of salt and pepper. Spoon into tart shells, allowing the mixture to settle down into them.
Sprinkle each tart with some goat’s cheese before transferring to the oven. Bake for 20 minutes. Cool for 5 minutes before serving.
Smoked Salmon Mini Tarts with Goat’s Cheese
Ingredients
12 frozen prepared mini tart shells
200 g smoked salmon
1 tablespoon butter
2 green onions, chopped
½ cup cherry tomatoes, halved
1 cup fresh baby spinach
1 tablespoon Dijon mustard
¼ cup cream cheese
1 egg, room temperature
½ cup goat’s cheese, crumbled
kosher salt and black pepper
Directions
Preheat oven to 375°F. Remove tart shells from freezer and place onto a parchment-lined baking sheet. Place a small mound of smoked salmon into each.
Set a medium-sized skillet over medium-high heat. Melt butter, then add green onions and sauté for 1 minute. Add the tomatoes and spinach tossing them in the pan just until the spinach wilts. Remove pan from heat.
Spoon the spinach-tomato mixture onto the smoked salmon followed by a tiny dollop of the mustard.
Place cream cheese and egg and into a small bowl and whisk until smooth. Season with a pinch of salt and pepper. Spoon into tart shells, allowing the mixture to settle down into them.
Sprinkle each tart with some goat’s cheese before transferring to the oven. Bake for 20 minutes. Cool for 5 minutes before serving.
Smoked Salmon Mini Tarts with Goat’s Cheese
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Little tart shells filled with smoked salmon, sautéed spinach, tomatoes and goat’s cheese, then baked in an egg custard…
Perfect for parties and get-togethers, enjoy these SMOKED SALMON MINI TARTS WITH GOAT’S CHEESE.
We’re often asked for suggestions on what to serve at parties, and thankfully we’re never short of ideas. Case in point, these SMOKED SALMON MINI TARTS WITH GOAT’S CHEESE which are easy to make and super appetizing too!
Before sharing a few simple tips on making them, a reminder to check out our collection of PARTY SNACKS where you’ll find a number of other delicious recipes. Put a few together, call up your friends and next thing you know, party’s on!
Here’s why these SMOKED SALMON MINI TARTS WITH GOAT’S CHEESE are always well received:
SHELL GAME
The foundation for these tarts are store-bought pastry shells. We really like how easy they are to use but the results are pretty impressive too. Prepare this recipe following the directions on the package and expect a tender, flakey surround for your tarts every time. Also not a bad idea to keep a box or two in your freezer as back-ups.
FILLER
All of the ingredients needed to make these party snacks are easy to find at your local grocery store. We used frozen smoked salmon that we thawed right before making the mini tarts as well as a pre-crumbled goat’s cheese. We wanted to make the process as simple as possible.
SKILLET WORKS
Adding a fresh veggie component into this tart mix gives them a really nice flavour kick. Sautéing the spinach and cherry tomatoes in butter with chopped green onions happens with minimal effort, and both the colour combo and flavours are divine!
ALL TOGETHER
Assembling the smoked salmon and sautéed veggies makes for quick work; these mini tarts get extra points for their relaxed vibe. One thing to keep in mind is to be generous. They’re more memorable when bursting with smoked salmon and sautéed veggie flavours.
CUSTARD CHEESE
Have just written the bit about the salmon and veggies, I better clarify something. These little tarts are also memorable thanks to the egg and cream cheese custard flavoured with Dijon. Topping the tarts with goat’s cheese is the icing on the cake, so to speak.
PARTY ON
As mentioned, bringing a tray of these tiny but flavourful tarts out of the oven will turn heads. The rich aromas and appetizing look of these tarts is captivating and everyone will want one (or six!)
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Ingredients
12 frozen prepared mini tart shells
200 g smoked salmon
1 tablespoon butter
2 green onions, chopped
½ cup cherry tomatoes, halved
1 cup fresh baby spinach
1 tablespoon Dijon mustard
¼ cup cream cheese
1 egg, room temperature
½ cup goat’s cheese, crumbled
kosher salt and black pepper
Directions
Preheat oven to 375°F. Remove tart shells from freezer and place onto a parchment-lined baking sheet. Place a small mound of smoked salmon into each.
Set a medium-sized skillet over medium-high heat. Melt butter, then add green onions and sauté for 1 minute. Add the tomatoes and spinach tossing them in the pan just until the spinach wilts. Remove pan from heat.
Spoon the spinach-tomato mixture onto the smoked salmon followed by a tiny dollop of the mustard.
Place cream cheese and egg and into a small bowl and whisk until smooth. Season with a pinch of salt and pepper. Spoon into tart shells, allowing the mixture to settle down into them.
Sprinkle each tart with some goat’s cheese before transferring to the oven. Bake for 20 minutes. Cool for 5 minutes before serving.
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