Salmon Puff Pastry Tarts with Fennel
Salmon puff pastry tarts with fennel are a recipe featuring fresh ingredients from the pastries category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 bulbs fennel
- 1 tbsp Olive Oil
- Salt
- Pepper
- 100 ml dry white wine
- 400 g puff pastry
- olive oil (for the molds)
- 200 ml whipping cream
- 100 g crème fraîche
- 2 Eggs
- 100 g smoked salmon
- dill sprigs (for garnish)
Instructions
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1.
Wash, trim, and cut fennel into thin strips or slivers. Sauté in hot oil for 1-2 minutes. Season with salt and pepper, then deglaze with wine. Simmer gently for about 8 minutes, allowing the liquid to evaporate while stirring occasionally. Remove from heat and let cool; reserve about one‑third for garnish.
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2.
Preheat oven to 180°C fan. Grease muffin tins (≈7 cm diameter) with oil.
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3.
Roll puff pastry to 3–4 mm thickness and cut out 12 circles (≈12 cm diameter). Line the tins. Distribute fennel in the tins. Whisk cream, crème fraîche, and eggs together; season with salt and pepper. Fill the tins with the mixture and bake for about 25 minutes until golden brown. Remove from oven, cool, then release from tins.
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4.
Serve garnished with remaining fennel, flaked smoked salmon, and dill sprigs.
