Smoked Salmon Tarts
Delicious smoked salmon tarts with a flaky crust, creamy filling, and hints of dill and green onions, perfect for brunch or elegant appetizers.
Ingredients
Instructions
- Cut each pie crust into 14 circles using a 2 1/2-inch cutter.
- Place the pastry rounds in greased miniature muffin cups.
- Trim any excess pastry from the edges.
- In a bowl, combine half and half, beaten eggs, Monterey Jack cheese, minced green onions, and dried dill weed.
- Chop smoked salmon into small pieces and add to the mixture.
- Pour the filling evenly into the prepared pastry cups.
- Bake in a preheated oven at 375°F (190°C) for about 15 minutes or until set and golden.
Tips & Substitutions
For a richer flavor, consider adding a splash of lemon juice to the filling mixture. You can substitute the Monterey Jack cheese with cream cheese for a creamier texture. If you want to add a different twist, include some capers or swap the smoked salmon with the Salmon Pate Spread for a unique taste. Ensure the muffin cups are well-greased to prevent sticking.
Serving Suggestions
These smoked salmon tarts make an elegant appetizer for brunch or a cocktail party. Consider serving them alongside a fresh green salad or a platter of assorted seafood recipes for a delightful spread. They pair beautifully with a glass of chilled white wine or sparkling water for a refreshing touch.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, preheat your oven to 350°F (175°C) and warm the tarts for about 10 minutes until heated through. Avoid microwaving as it can make the crust soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Smoked Salmon Tarts contains roughly 121 calories, with 4g protein, 20g carbohydrates, and 3g fat. It is an excellent source of vitamin C (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these tarts ahead of time?
Yes, you can prepare the filling and pastry cups in advance. Assemble the tarts but avoid baking until right before serving to maintain their texture. You can refrigerate the assembled tarts for up to 24 hours before baking.
What can I substitute for smoked salmon?
If you prefer a different flavor, you can use cooked shrimp or crab meat instead. A great alternative is to use the Alaska Snow Crab Dip for a different seafood taste that complements the tart base well.
Can I freeze these tarts?
Yes, you can freeze the unbaked tarts. Assemble them and place them in a single layer on a baking sheet until frozen. Then transfer to a freezer-safe container or bag. Bake directly from frozen, adding a few extra minutes to the cooking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).