THE DAIRY KITCHEN
Basil ricotta tartlets with smoked trout
By THE DAIRY KITCHEN
Makes
16
Difficulty
Easy
Preparation
15 MINS
Cooking
10 MINS
Super easy to make, these ricotta tarts are portable and can be tailored to your liking. You can’t go past puff pastry when trying to please a crowd and the light and zesty ricotta and trout topping is perfect for our warm Australian Christmas.
Ingredients
1 sheet butter puff pastry, semi-thawed160g 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, drained (optional)
1/2 whole smoked trout, skin and bones discarded, flesh flaked
Handy Tips
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.
Method
- 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 boarder. Top each with 2 slices tomato. Bake at 220°C for 10-12 minutes or until puffed and golden.
- 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.
