Modern Fish Tarts
From A Feast of Ice and Fire by Chelsea Monroe-Cassel and Sariann Lehrer.- Ingredients:
- 1 sheet puff pastry or 24 mini tart shells
- 8 oz. smoked trout
- 16 oz. cream cheese
- 2 oz. heavy cream
- 2 Tbsp. chopped fresh sage
- 1/2 pint blackberries
Preheat the oven to 375°F.
Break the fish into small chunks. Mix together the cream cheese, cream, sage, and smoked fish. If using puff pastry, roll it out as thin as you can and cut it into 3-inch circles.
Scoop up 1 tablespoon of the cream cheese mixture and form it into a roughly round shape; place it in the middle of a pastry circle and wrap the sides around the filling (or place the filling in the premade pastry shell). Press a blackberry onto the top of each tart. Bake for 20 minutes, or until the pastry is golden and the blackberries have darkened. Serve immediately.
Makes about 24 mini tarts.