Fish and Seafood Pastry Tarts
1 hr 5 min.
- 7 ozs ready-made Shortcrust (cold)
- plain flour
- 4 large eggs
- 2 Tbsps Chives (finely chopped)
- ¼ cup light olive oil
- ⅔ cup white wine
- 2 cups mussels (cleaned)
- 1 cup Smoked salmon (cut into strips)
- ½ lemon (juiced)
- 1 egg yolk (beaten)
- 1 ¼ cups canned Tuna (drained)
- 1 cup Asparagus (trimmed)
- 2 cups Bean sprout
- cilantro (to garnish)
Pre-heat the oven to 180°C | 350F | gas 4.
Roll out the pastry on a lightly floured surface to 1cm thick and cut rounds of pastry slightly larger than straight-sided mini tart tin.
Line straight-sided mini tart tins using the pastry, pressing in well and prick the bases. Trim any overhanging pastry and chill for 10 minutes.
Line the pastry cases with baking parchment and fill with baking beans.
Bake in the oven on a baking sheet for 10-12 minutes until golden. Remove the parchment and beans at this point, brush the bases with the beaten egg yolk and return to the oven to allow the base to cook and brown. Once lightly brown, remove and cool on a wire rack.
Hard-boil the eggs in boiling water for 12 minutes.
Meanwhile, dress the chopped chives in a small bowl with half of the olive oil.
Bring the white wine to the boil in a large saucepan, add the mussels, cover and cook over a medium heat for 4-5 minutes until they have opened.
Discard any that don't open, then remove the mussels from the shells and transfer to a mixing bowl and cover until assembly point.
Dress the smoked salmon strips in a mixing bowl with the lemon juice.
Once the eggs are ready, drain and run under cold water until cold. Cut around the yolk and discard the whites. Crumble the yolks gently into a small mixing bowl.
Blanch the asparagus spears in boiling salted water for 2-3 minutes until tender, then drain and dress with the remaining olive oil. Season to taste.
Assemble the tarts by placing beansprouts in the base to start with. Top with tablespoons of the egg yolk and arrange strips of smoked salmon around the edges.
Place a few asparagus spears in the case and then top with the tuna and mussels.
Arrange on serving plates and garnish with the remaining asparagus and drizzle the olive oil and chive mixture around the tart on the plate. Finally, top the tarts with a sprig of tarragon and serve.