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Basil Ricotta Tartlets with Smoked Trout

Basil Ricotta Tartlets with Smoked Trout
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Recipe by: The Dairy Kitchen
dairy.com.au
Average: 3.5 (2 votes)
86 Collected
Difficulty
Easy
Category
Cuisine
-
Prep:  15 minutes
Cook:  10-12 minutes
Makes:  16
Serves:  dinner party (8-10)

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Basil Ricotta Tartlets with Smoked Trout
Ingredients:
Basil Ricotta Tartlets with Smoked Trout
Method:
Basil Ricotta Tartlets with Smoked Trout
  1. Cut puff pastry into 16 squares before it thaws fully, transfer squares to a baking paper lined oven tray
  2. Combine ricotta, basil and lemon zest until smooth and season with salt and pepper. Add milk if the mixture seems a little dry and crumbly
  3. Spread ricotta mixture over pastry pieces, leaving a narrow border. Top each with 2 slices tomato
  4. Bake at 220°C for 10-12 minutes or until puffed, golden and cooked through
  5. Meanwhile, pat capers dry with paper towel. Heat oil in a small saucepan over medium-high heat, add capers and fry for 3-4 minutes until crisp. Remove with a slotted spoon and drain on paper towel
  6. Top tartlets with flaked trout, capers and extra basil. Serve warm or at room temperature
Tips & Hints:
  • Swap the trout with smoked salmon if it is more to your taste. This recipe is equally delicious if you leave the trout off altogether, for a vegetarian option. If you are feeding a crowd, this recipe is easy to double or triple.

Reviews for Basil Ricotta Tartlets with Smoked Trout

3.5
Average: 3.5 (2 votes)