Easy & Delicious Puff Pastry Appetizer: The Express Recipe!
This puff pastry appetizer is the ideal recipe to impress your guests without spending hours in the kitchen. Quick, elegant, and customizable, these filled mini tarts will please every palate. With only 15 minutes of preparation and 20 minutes of baking, you get 20 to 24 delicious bites. The base is a puff pastry filled with a creamy cheese and cream mixture, then topped with smoked salmon and aromatic herbs. You can also add cherry tomatoes, olives, mushrooms, or bell peppers for more color and flavor. Finally, an egg yolk for glazing and a sprinkle of chia seeds provide the finishing touch. In just 6 steps, you get golden, crispy puff pastries, perfect for a successful appetizer. Don't hesitate to vary the fillings to your liking!
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Preheat the oven to 230°C (static heat). Line a baking tray with parchment paper and unroll one sheet of puff pastry on it.
- 2
Mix the fresh cheese and liquid cream until smooth. Spread this cream evenly over the pastry.
- 3
Distribute the smoked salmon slices over the cream. Salt lightly if needed (the salmon is already salty).
- 4
Sprinkle with dill and chives. Place the second pastry sheet on top and press lightly to adhere.
- 5
Cut the pastry into small squares (4x4 cm). Using a cutter, press the center of each square without piercing the bottom. Prick the inside with a fork.
- 6
Fill the hollows with tomatoes, olives, mushrooms, and peppers. Brush with beaten egg, sprinkle with chia seeds, and bake for 20 min at 230°C until golden and crispy.
- Serve these mini tarts warm or at room temperature for optimal crispiness. Pair with a dry white wine or a fruity cocktail.
- Variations: vegetarian version with grilled zucchini, spicy version with Espelette pepper, cheesy version with Parmesan, or sweet-salty version with nuts or dried figs.
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