Red Snapper-Tomato Tartlets
- 1/2 (17.3-ounce) package frozen puff pastry sheets, thawed
- 2 teaspoons olive oil
- 1 (3/4-pound) red snapper fillet
- 2 tablespoons fresh lemon juice
- 1 1/2 cups seeded and diced Roma tomatoes
- 3/4 cup crumbled feta cheese
- 2 large eggs
- 1/2 cup evaporated milk
- 1/2 cup mayonnaise
- 2 tablespoons chopped fresh parsley
- 1 garlic clove, minced
- 1 teaspoon Dijon mustard
- Unfold pastry sheet; cut into 6 equal portions. Roll out each portion to 1/8-inch thickness on a lightly floured surface. Fit each portion into an ungreased 4-inch tart pan with removable bottom; trim edges.
- Heat oil in a large skillet over medium-high heat; add fish fillet. Sprinkle with lemon juice. Cook 6 to 7 minutes or until fish flakes easily with a fork; cool slightly. Flake fish into bite-size pieces, and transfer to a medium bowl. Add tomatoes and cheese; toss gently to combine. Spoon mixture evenly into prepared tart pans.
- Combine eggs and next 5 ingredients in a medium bowl with a wire whisk. Spoon mixture evenly over fish filling in tart pans. Place tarts on a baking sheet. Bake at 350° for 35 to 40 minutes or until tops are lightly browned and centers are set. Let stand 10 minutes. Remove sides of tart pans before serving.
- Wine note: Snapper and tomato reminds me of the Mediterranean. Any white wine fom the Mediterranean coast would work, but the uniquely fresh and crisp Skouras Moschofilero ($10-$15) from Peloponnese in Greece sounds great to me.--Steven Geddes
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