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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).
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 6-9 sheets filo pastry
  • 50 g smoked salmon approx., torn into pieces
  • 50 g butter
  • 100 g Blue cheese or goat’s cheese approx.
  • Fresh herbs: chives dill or parsley
  • Optional extras: nuts caramelised onion, lemon zest etc

Method
 

  1. Preheat the oven to 180C. Melt the butter and let it cool.
  2. Melt the butter in a small pan and let it cool.
  3. Grease a 12-hole deep muffin pan. Using a silicon brush grease the holes.
  4. Put 3 filo sheets on top of each other and cut out 10 x10 cm squares.
  5. 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.
  6. Put this shape into one of the tin holes, slightly pushing it down with your fingers.
  7. Repeat with the rest of the filo squares.
  8. 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.
  9. Rest in the pan for 2 minutes. Transfer the tarts to a wire rack to cool completely. Garnish with fresh herbs of your choice.
  10. Serve warm or at room temperature.