Name: Basil Ricotta Tartlets with Smoked Trout
Prep time: 15 min
Cook time: 12 min
Ingredients: 1 sheet butter puff pastry semi-thawed; 160g fresh ricotta; 1 tablespoon shredded fresh basil, plus extra small leaves to serve; 1 teaspoon finely grated lemon rind; 1-2 tablespoons milk; 160g mixed coloured cherry tomatoes, thinly sliced; 2 tablespoon olive oil; 1/4 cup baby capers, well-drained (optional); 1/2 whole smoked trout, skin and bones discarded, flesh flaked

1 sheet butter puff pastry semi-thawed
160g fresh ricotta
1 tablespoon shredded fresh basil, plus extra small leaves to serve
1 teaspoon finely grated lemon rind
1-2 tablespoons milk
160g mixed coloured cherry tomatoes, thinly sliced
2 tablespoon olive oil
1/4 cup baby capers, well-drained (optional)
1/2 whole smoked trout, skin and bones discarded, flesh flaked

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Cut puff pastry into 16 squares before it thaws fully, transfer squares to a baking paper lined oven tray
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
Spread ricotta mixture over pastry pieces, leaving a narrow border. Top each with 2 slices tomato
Bake at 220°C for 10-12 minutes or until puffed, golden and cooked through
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
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.

Cut puff pastry into 16 squares before it thaws fully, transfer squares to a baking paper lined oven tray
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
Spread ricotta mixture over pastry pieces, leaving a narrow border. Top each with 2 slices tomato
Bake at 220°C for 10-12 minutes or until puffed, golden and cooked through
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
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.

Cut puff pastry into 16 squares before it thaws fully, transfer squares to a baking paper lined oven tray
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
Spread ricotta mixture over pastry pieces, leaving a narrow border. Top each with 2 slices tomato
Bake at 220°C for 10-12 minutes or until puffed, golden and cooked through
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
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.

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