Smoked Salmon and Spinach Tartlets

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Ingredients for 25 Tartlets
  • 2 package Fresh short crust pastry[Tante Fanny]
  • For the filling
  • 125 g QimiQ Classic
  • 60 g Gervais, unflavoured
  • 25 g Parmesan, grated
  • 0.5 Lemon(s), juice only
  • Salt
  • 0.5 tsp Dill, fresh
  • 200 g Leaf spinach, frozen, thawed
  • 2 tbsp Tomato(es), diced
  • 1 tsp Capers, chopped
  • 150 g Smoked salmon, chopped
Method
1.
Preheat the oven to 180 °C (conventional oven).
2.
Roll the pastry out on a lightly floured surface and cut Ø 7 cm large circles out of it.
3.
For the filling: mix the ingredients together well (except the salmon and capers).
4.
Place 1 teaspoon of the filling onto each circle of dough and bake in the preheated oven for approx. 15 minutes.
5.
Serve garnished with smoked salmon strips and chopped capers.