Smoked salmon and cheese filo tarts
I always keep filo pastry in my freezer as it’s a perfect ingredient for nibbles and treats. I make these smoked salmon and cheese filo tarts regularly throughout the year – during the Winter festivities I make them with Stilton or other blue cheese; during the Summer goat’s cheese mixed with lemon zest is my favourite filling. You can crumble some toasted nuts on top if you like ( walnut or pine nut would work best).
Ingredients
Method
- Preheat the oven to 180C. Melt the butter and let it cool.
- Melt the butter in a small pan and let it cool.
- Grease a 12-hole deep muffin pan. Using a silicon brush grease the holes.
- Put 3 filo sheets on top of each other and cut out 10 x10 cm squares.
- Lay a filo square on a chopping board, brush it with butter, then layer another square on top, slightly turned. Brush this with butter then layer another square on top, again angled.
- Put this shape into one of the tin holes, slightly pushing it down with your fingers.
- Repeat with the rest of the filo squares.
- Crumble some cheese into each case, then add any extra ingredients you want ( nuts, lemon zest, onion jam, cranberry sauce etc). Scatter some smoked salmon on top, season with pepper, then bake for approx. 12-15 minutes, until the pastry is golden and the cheese has started to melt.
- Rest in the pan for 2 minutes. Transfer the tarts to a wire rack to cool completely. Garnish with fresh herbs of your choice.
- Serve warm or at room temperature.